1/3 c. granulated sugar
1/2 c. water
1/4 tsp. vinegar (wine or tarragon)
1/8 tsp. salt
1 envelope plain gelatin
1/4 c. cold water
1/2 c. celery, chopped
1/2 c. pecans, chopped
1 small jar pimientos, diced
1/2 c. asparagus, cut in 1-inch lengths
1/4 c. lemon juice
1 tsp. onion, grated

In a saucepan, blend together sugar, water, vinegar and salt. Bring to a boil. Soften gelatin in cold water and add to sugar-vinegar mixture. Place celery, pecans, pimientos, asparagus, lemon juice and onion in shallow greased pan. Add heated mixture and chill in refrigerator until set. Serve on bed of lettuce and garnish with mayonnaise and paprika. Very good.

Yield: 4 to 6 servings.