1&1/2 cups water
1 pint lemon jelly
3 tbspns. lemon juice
3 tbspns. pineapple juice
2 cups shredded cabbage
1 cup pineapple pieces
1/2 cup chopped celery
2 tbspns. chopped red pepper
Method: Boil the water and pour it over the jelly, stir to dissolve. Add lemon and pineapple juice. Chill until the jelly is about to set then combine it with the cabbage, pineapple, celery and red pepper. Pour the salad into a wet mould. Chill until set, then unmould it on to a bed of lettuce. Serves 10.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.57.
1 pint lemon jelly
3 tbspns. lemon juice
3 tbspns. pineapple juice
2 cups shredded cabbage
1 cup pineapple pieces
1/2 cup chopped celery
2 tbspns. chopped red pepper
Method: Boil the water and pour it over the jelly, stir to dissolve. Add lemon and pineapple juice. Chill until the jelly is about to set then combine it with the cabbage, pineapple, celery and red pepper. Pour the salad into a wet mould. Chill until set, then unmould it on to a bed of lettuce. Serves 10.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.57.
