Imperial Salad

This is a recipe that came from your great grandmother,  from the Home Ec class she took in high school.  The cookbook she used was dated 1928 and it was also in her hand written notes from the class. 



1 pkg lemon jello (4 servin size)
1 pt. boiling water
2 Tablespoons of vinegar
1/2 teaspoon salt
dash of cayenne pepper

Disollve the jello in boiling water, add vinegar, salt and cayenne pepper.  Chill till thickened but not completely.  (about an hour)

3/4 cup of raw finely shredded carrots
1 cup of raw finely shredded cabbage
4 Tablespoons of green bell pepper chopped finely.














Fold the vegetables in to the jello, mixing well. 

Chill until firm and serve with dinner.