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Jellied Corned Beef and Vegetable Salad

1 pint clear beef stock or bouillon 11/2 tablespoons granulated gelatine 3/4 cup diced, mixed, cooked vegetables Salt and pepper to taste Mazola Mayonnaise or cooked 3 tablespoons cold water 11/2 cups finely diced cooked corned beef cream dressing Lettuce, cress or romaine Pour the water over the gelatine, soak five minutes and add to the stock which should be boiling. Put in a cool place when the stock which should be boiling. Put in a cool place when beginning to congeal, stir in the corned beef and vegetables, mixed.

Turn into a mould sparingly oiled with Mazola and let stand a few hours to become stiff. Unmould on a platter and garnish with the salad green and the mayonnaise to which two tablespoons of prepared horseradish may be added if desired.