Jellied Corned Beef and Vegetable Salad Recipe ingredients

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• 1 pint clear beef stock or bouillon
• 1-½ tablespoons granulated gelatin
• 3 tablespoons cold water
• 1-½ cups finely diced cooked corned beef
• ¾ cup diced, mixed, cooked vegetables
• Salt and pepper to taste
• Mazola Mayonnaise or cooked cream dressing
• Lettuce, cress or romaine

To prepare this Jellied Corned Beef and Vegetable Salad Recipe, first pour the water over the gelatin, soak five minutes and add to the stock which should be boiling. Put in a cool place when beginning to congeal, stir in the corned beef and vegetables, mixed. Turn into a mould sparingly oiled with Mazola and let stand a few hours to become stiff. Unmould on a platter and garnish with the salad green and the mayonnaise to which two tablespoons of prepared horseradish may be added if desired.