6 oz. raspberry Jello
1/4 c. sugar
2 tbsp. vinegar
1 lb. can julienne beets, drain and save liquid
1 lb. crushed pineapple, drain and save liquid
3 c. of drained liquid

Add water to beet and pineapple liquid, bring to a boil in saucepan. Add sugar, let it dissolve, then add Jello, beet and pineapple.

Stir well and chill.

Co. M.