1 pkg. lemon Jello
1 env. Knox gelatin
1 tbsp. vinegar
1 tbsp. minced onion
1 c. shredded cabbage
1 c. shredded carrots
1 c. celery, finely diced

Mix lemon Jello with 1 cup boiling water: add Knox gelatin and stir until dissolved. Add cold water or ice cubes to equal 1 cup. Set aside until slightly thickened, then add vegetables. Pour into greased mold and chill until firm. For larger molds add more vegetables.