Preparation:
Wash spinach thoroughly in several clean waters. Cook, with no water, 10 to 12 minutes, or until tender. Drain and add water to make 1 pint. Heat to boiling and dissolve Jell-O in it. Add salt. Chill. Chop spinach finely. When Jell-O is slightly thickened, add spinach. Turn into 1 large or 6 individual molds. Chill until firm. Unmold on lettuce. Garnish with slices of lemon, quarters of hard-cooked egg, and Hellmann's Blue Ribbon Mayonnais |
