1 (7 oz.) can or jar pimentos, drained
1 lg. unpeeled cucumber, diced
1 sm. green pepper, slivered
3 firm tomatoes, diced or 2 c. drained chopped canned tomatoes
6 green onions or scallions, chopped
1 c. pitted black olives, sliced
1 clove garlic, mashed
2 tsp. olive or salad oil
1 tsp. cider or wine vinegar
Salt and pepper to taste
1 (10 1/2 oz.) can undiluted consomme
1 pkg. apple flavored gelatin
1 env. unflavored gelatin
2 c. boiling water
3 hard boiled eggs, quartered

Cube drained pimentos. Prepare other vegetables as indicated. In large bowl, mix pimentos, vegetables, olives, garlic, oil, and vinegar. Sprinkle with salt and pepper to taste and toss until mixed. Stir in consomme, undiluted, and let strand at room temperature about 1 hour.

Thoroughly mix two gelatins, stir in boiling water until dissolved. Chill until thick and syrupy. Combine vegetable and gelatin mixtures, pour into oiled 2 1/2 to 3 quart mold. Chill until firm.

To serve, turn out on large plate, garnish with quartered eggs and more pimento pieces and black olives. Serves 8-10. Or chill the salad mixture in oiled shallow square or oblong pan and cut in square to serve.