1 envelope gelatine
1/2 c. cold water
1/2 c. hot water
1/4 c. mild vinegar
1/2 c. sugar
1/2 c. blanched almonds or nuts
1/2 c. stuffed olives, sliced
1/2 c. canned pineapple, sliced
1/2 c. small sweet cucumber pickles, sliced
1/4 tsp. salt
green coloring (as desired)

Pour cold water in bowl. Sprinkle gelatine on top of water. Add sugar, salt and hot water and stir until dissolved. Add vinegar and green coloring; cool. When mixture begins to stiffen, add remaining ingredients. Pickles should be sliced thin, almonds chopped or cut in small pieces and pineapple cut in small pieces. Use molds that have been rinsed in cold water. Serve on lettuce with mayonnaise.