“I have had this recipe for over 50 years, getting it from a cousin in western Canada when I was first married,” writes Mrs. William J. Streeter.
ST. PATRICK’S LIME MOUSSE
2 (3-ounce) packages lime gelatin
2 1/2 cups boiling water
1/2 cup white wine vinegar
1/2 teaspoon salt
1 1/3 cups chopped cabbage
1 1/3 cups chopped celery
1 1/3 cups chopped green peppers
1 (8-ounce) package cream cheese
1/2 cup mayonnaise
Dissolve gelatin in boiling water. Add 1/4 cup vinegar and salt. Chill until syrupy. Combine cabbage, celery and green peppers in bowl. Combine remaining vinegar and 1/2 gelatin mixture with 2 cups vegetables and spoon into 6 individual 1/2-cup molds or 6 small shamrock molds. Chill.
Add 1/4 cup vinegar to remaining gelatin mixture. Chill until syrupy. Whip 4 ounces cream cheese with mayonnaise and remaining 2 cups vegetables. Pour into 10-inch round dish and chill until set. Unmold and top with smaller molds. Whip remaining 4 ounces cream cheese until fluffy. Outline mold with whipped cream cheese. Makes 6 servings.
--MRS. WILLIAM J. STREETER