*HOLIDAY COLLECTION-8 drained egg shells 1 envelope unflavored gelatin 1/4 cup cold water 1 cup boiling water 1/4 cup sugar 2 TB vinegar 2 TB lemon juice 3/4 teaspoon salt 1 cup shredded carrot 1/2 shredded cabbage 1/2 cup frozen peas, cooked. Drain egg shells by cracking end of shell with sharp knife to make a penny-size opening. Gently shake out egg and save in another dish. Rinse egg shells well;drain upside down in egg carton. Soften gelatin in cold water; dissolve thouroughly in boiling water. Add sugar, vinegar,lemon juice and salt. Cool mixture until slightly thickened; mix in remaining ingredients. Pour mixture into shells. When firm, Peel off shells. Serve on crisp greens; garnish with mayonnaise. YIELD: 4 or 8 servings. NOTE: If you wish eggs of different colors, divide gelatin mixture (before it is too thick) into parts, adding a small amount of food coloring to each part. Then add an equal amount of vegtable mixture to each part. (Source: Dorothy Dean)
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