Perfection Salad (1905)

Old-fashioned Perfection Salad has been a winner at the dinner table for
generations. And no wonder! It's perfect with baked ham, a pot roast -
almost any meat. It's tang and crunch and pretty calico colors come to the
rescue for distinguished meals.

The author of this recipe, Mrs John E Cooke from Pennsylvania, won a $100 prize in one of Knox's recipe contests in 1905. The "Knox Gelatine: Dainty Dishes for Dainty People," 1931 edition, suggests: "Serve on lettuce or endive leaves with mayonnaise dressing, or cut in dice and serve in cases made of red or green peppers, or the mixture may be shaped in molds lined with pimentos. A delicious accompaniment to cold sliced chicken or veal."

2 env. unflavored gelatin (Knox)
1 c. cold water
1/2 c. sugar
1 tsp. salt
1 1/2 c. ice water
1/2 c. vinegar
2 tbsp. lemon juice
1 1/2 c. finely shredded cabbage
1 1/2 c. chopped celery
2 pimentos, cut in sm. pieces

Sprinkle gelatin over cold water in saucepan. Place over low heat; stir constantly until gelatin dissolves, 2 to 3 minutes.
Remove from heat. Stir in sugar and salt. Add ice water, vinegar and lemon juice.

Chill until mixture mounds when dropped from spoon. Add remaining ingredients and turn into 4 cup mold or individual molds. Chill until firm. Unmold and garnish plate with salad greens.

Yield: 6 servings.