1 envelope Knox Unflavored Gelatine
2 cups water
2 chicken bouillon cubes
½ teaspoon salt
½ cup cooked, drained peas
½ cup cooked, drained, diced carrots
½ cup diced celery
¼ cup diced green pepper
Sprinkle gelatine on ½ cup cold water to soften. Heat the remaining water with bouillon cubes until dissolved. Add salt and softened gelatine and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Stir in vegetables. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.