Sprinkle gelatine on ½ cup cold tomato juice to soften. Heat remaining tomato juice until very hot. Remove from heat. Add softened gelatine, lemon juice, and seasonings. Stir until thoroughly dissolved. Pour into one large mold (2 cup) or 4 individual molds. Chill until firm. VARIATION: Use above recipe, but before molding, chill to unbeaten egg white consistency. Stir in 2 cups crisp shredded cabbage. Turn into one large mold (3-4 cup) and chill until firm. _Makes 6 servings_ _1 Serving Equals Free Choice_ ORIGINAL PERFECTION SALAD MOLD _6 Servings_ _1 Serving Equals Free Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold water 1¼ cups very hot water ¼ cup vinegar 1 tablespoon lemon juice 6 non-caloric sweetening tablets or equivalent[9] ¾ cup finely shredded cabbage ½ teaspoon salt 1 cup diced celery 1 pimiento, chopped Sprinkle gelatine on the cold water to soften. Dissolve the softened gelatine thoroughly in the very hot water. Add vinegar, lemon juice, and non-caloric sweetener. Chill to unbeaten egg white consistency. Fold in remaining ingredients and turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm. SAVORY QUICK SALAD DRESSING _20 Servings—1 tablespoon each_ _1 Serving Equals Free Choice_ ¼ cup lemon juice 1 cup undiluted evaporated milk ½ teaspoon salt Combine lemon juice, evaporated milk, and salt in screw-top jar. Shake well to blend. [Illustration: {uncaptioned}] CARROT-ORANGE JELLIED SALAD _6 Servings_ _1 Serving Equals 1 Fruit Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold orange juice 1 cup very hot water ¼ teaspoon salt 3 tablespoons lemon juice or vinegar 9 non-caloric sweetening tablets or equivalent[9] ½ cup shredded raw carrot ¼ cup well drained, canned, crushed pineapple[11] ½ cup well drained, cubed orange sections Sprinkle gelatine on cold orange juice to soften. Combine very hot water, salt, lemon juice or vinegar, and non-caloric sweetener. Add the softened gelatine and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Fold in carrots, pineapple, and orange. Turn into one large mold (3 cup) or 6 individual molds. Chill and serve. LOW-CALORIE COOKED SALAD DRESSING _44 Servings—1 tablespoon each_ _1 Serving Equals Free Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold water 2 teaspoons dry mustard 2 teaspoons salt ¼ teaspoon paprika 1⅓ cups boiling water 2 tablespoons butter or fortified margarine 2 eggs, well beaten 4 non-caloric sweetening tablets or equivalent[9] ½ cup vinegar