Cabbage Salad With Mustard-Mayonnaise Molds

Toss crisp shredded cabbage with French dressing and seasonings to taste, top it with jellied Mustard-Mayonnaise Molds, and you have something even better than good old coleslaw.

Mustard-Mayonnaise Molds:

• 1 package lemon-flavored gelatin
• 1 cup hot water
• Dash of salt
• ¾ cup mayonnaise
• ½ cup commercial sour cream
• 1 teaspoon grated onion
• 3 teaspoons prepared mustard
• 2 tablespoons vinegar

Dissolve gelatin in hot water. Chill (set bowl in ice water) while you mix rest of ingredients. When gelatin begins to thicken, fold in mixture, and pour into 6 to 8 individual molds. Chill until firm. Remove from molds and place on beds of cabbage salad.

NOTE: These are good not only with cabbage cut with sea-food, chicken, vegetable or fruit salads. You can, of course, chill this in a 3-cup ring mold, and turn out on a big plate. Also, you can use ½ cup heavy cream, whipped, instead of sour cream in the recipe.