Jellied Shrimp Salad

Every well-dressed buffet table deserves a little jewel-like sparkle. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  tablespoon gelatin
• 4  tablespoons water
• 1  lemon, juice of
• 3⁄4 cup mayonnaise
•  salt
• 1 1⁄2 cups shrimp, cooked and peeled
• 12  stuffed olives, sliced
• 3⁄4 cup celery, minced
• 1  pimiento, chopped
• 1 1⁄2 teaspoons onions, grated
• 2  eggs, hard-cooked and chopped
•  lettuce leaves or   salad greens
•  mayonnaise, for garnish

Directions

1. Soften gelatin in water for five minutes; melt over hot water.
2. Add lemon juice and cool.
3. Before it congeals, add mayo, salt to taste and mix well.
4. Add remaining ingredients, mix thoroughly but lightly and transfer to an oiled mold.
5. Chill until firm, unmold on lettuce leaves or salad greens.
6. Serve with additional mayonnaise.