CONFETTI SOUFFLE

2 envelopes unflavored gelatin
1/4 cup cold water
2/3 cup mayonnaise or salad dressing
2 tablespoons vinegar
1 tablespoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cut-up green cabbage
1 medium carrot, cut into 1-inch pieces
1/3 medium cucumber, cut into 1-inch pieces
1/2 small onion, cut into halves
6 radishes, cut into halves
1 jar (2 ounces) diced pimiento, drained
3 egg whites
1/4 teaspoon cream of tartar
Cucumber slices
Radish slices
Mayonnaise or salad dressing

Make 4-inch-wide band of triple thickness aluminum foil 2 inches longer than circumference of 4-cup souffle dish. Extend depth of dish by securing foil band around top of dish. Sprinkle gelatin on cold water in 2-quart saucepan to soften; stir over low heat until gelatin is dissolved. Remove from heat; stir in 2/3 cup mayonnaise, the vinegar, mustard, salt and pepper. Refrigerate until mixture mounds
slightly when dropped from a spoon, 20 to 30 minutes.
Place cabbage. carrot. cucumber pieces, onion and radish halves in blender container;
pour enough water on vegetables, to cover.
Cover and blend on medium to high speed until vegetables are chopped, 7 or 8 seconds.
Drain thoroughly, Fold chopped vegetables and pimiento into gelatin mixture.
Beat egg whites and cream of tartar in small mixer bowl until stiff but not dry. Fold gelatin mixture into egg whites in large bowl. Turn mixture into souffle dish. Refrigerate until firm, at least 4 hours. Remove band and garnish with cucumber and radish slices; serve with mayonnaise.

6 servings.