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Jellied Shrimp Salad

2 T granulated gelatine 1/2 C cold water 1 pt. boiling water 1½ C vinegar 1/2 t salt 1 C condensed tomato soup Mrs. H. L. Titus, Mrs. A. W. Lindroth. 1½ C shrimp 1/2 C finely diced celery 4 C diced green pepper 1 small onion, minced Soak gelatine in cold water until dissolved. Add the boiling water, vinegar, salt, sugar and tomato soup. Cool until it begins to stiffen and add the shrimps which have been cleaned and cut into halves. Then add the diced celery, green pepper and onion. Pour into wet molds and chill until hardened. Serve on lettuce leaves with mayonnaise. Mrs. H. E. Gaddis.