9 pkg. (3 oz. each) lemon gelatin
2 qt. boiling water
1 3/4 c. cold water
2/3 c. vinegar
2 tsp. salt
1 1/2 qt. cabbage, finely chopped
1 1/2 qt. carrots, grated
1 1/2 qt. raw spinach, finely chopped
3 tbsp. green onion, finely chopped
Crisp lettuce

Dissolve gelatin in boiling water; add cold water, vinegar and salt. Divide into 3 parts. Chill until slightly thickened; add cabbage to first part of gelatin mixture. Turn into 6 loaf pans (4 x 9 x 2 1/2) to depth of 1-inch. Chill until firm. Add carrots to second part of thickened gelatin; pour over firm cabbage layers. Chill until firm. Add spinach and onions to remaining gelatin; pour over carrot layers. Chill until firm. Unmold, cut each loaf into 8 slices. Serve on crisp lettuce leaves.

Makes 48 servings.