1 package Lemon Jell-O
1 pint boiling water
1 tablespoon vinegar
1 cup cabbage, finely shredded
1 cup celery, chopped
1/2 cup pickle, chopped
1/3 of a small can pimentos
Salt to taste
Lettuce leaves for serving
Dissolve a package of Lemon Jell-O in a pint of boiling water and one tablespoon of vinegar. Mix lightly one cup of finely shredded cabbage, one cup chopped celery, one-half cup chopped pickle and about one-third of a small can of pimentos. Season with salt. As Jell-O begins to thicken add the mixture. Mold in teacups or individual Jell-O molds. Serve on crisp lettuce leaves with mayonnaise dressing.