Coleslaw-Relish Mold

This is a mold you can crunch on-and each bite is satisfying.

Makes 6 servings.

2 packages (3 ounces each) lemon-flavor gelatin
2 cups boiling water
1 1/2 cups cold water
1/2 cup finely shredded green pepper
1 cup finely shredded pared carrot
2/3 cup mayonnaise or salad dressing
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons milk
4 teaspoons cider vinegar
3 cups coarsely shredded cabbage
Chicory or curly endive

Procedure:
1. Dissolve gelatin in boiling water in a medium-size bowl; stir in cold water. Measure 1/2 cup into a 6-cup mold and set aside for next step.Measure 1 cup into a small bowl. Chill gelatin mixture in medium-size bowl 30 minutes, and gelatin mixture in small bowl 20 minutes, or until as thick as unbeaten egg white.
2. Place mold in a pan of ice and water to speed setting. Chill layer until as thick as unbeaten egg white; stir in green pepper. Continue chilling just until sticky-firm.
3. Stir carrot into thickened gelatin in small bowl; spoon over pepper layer in mold. Chill just until sticky-firm.
4. While carrot layer chills, beat mayonnaise or salad dressing, sugar,salt,milk and vinegar into thickened gelatin in medium-size bowl; fold in cabbage; spoon over carrot layer in mold. Remove from ice and water. Chill in refrigerator 6 hours, or until firm.
5. Unmold onto a serving plate'frame with chicory or endive leaves. Garnish mold with several green-pepper "petals" and a carrot curl threaded onto a wooden pick.

Procedure:
1. Dissolve gelatin in boiling water in a medium-size bowl; stir in cold water. Measure 1/2 cup into a 6-cup mold and set aside for next step. Measure 1 cup into a small bowl.