This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below (spelling corrected) along with a scanned copy.

Confetti Vegetable Salad

Dissolve 2 beef bouillon cubes & 1 – 3 oz. pkg. lemon gelatine in 1 cup boiling water

Add 2 Tbsp. Tarragon vinegar and 1/2 tsp. salt

Chill till gloppy.

Add and stir in till smooth 1 cup dairy sour cream

Add:

1/2 c. chopped unpeeled cucumbers
1/4 c. finely chopped green peppers
1/4 c. sliced radishes
2 Tbsp. sliced green onions

Pour into 3 c. mold.

Serve on greens.