1 can frenched beets
1/2 sm. onion, grated
1 c. finely chopped celery
1/3 c. sugar
1 pkg. lemon Jello
2 tsp. mustard seed
1/2 c. vinegar

Add water to beet juice to make 1 cup. Add vinegar, sugar, and mustard seed; bring to boil. Remove from stove and add Jello. Dissolve thoroughly. When cool and begins to set, add beets, onion, and celery. Fill mold. Refrigerate. Serve with mayonnaise mixed with sour cream. Serves 6.