Asparagus Aspic

Ingredients

• 34 c sugar
• 1 c water
• 12 c white vinegar
• 12 tsp salt
• 2 envelopes Knox gelatine
• 1 c finely chopped celery
• 2 Tbsp grated onion
• 14 c lemon juice
• 1 small jar pimiento chopped and drained
• 12 c chopped pecans
• 1 large can asparagus chopped
• 14 c asparagus liquid

Directions

1. Boil for 3 minutes the first 3 ingredients Dissolve 2 envelopes Knox gelatine in 12 cup cold water and add to boiled mixture Cool until syrupy Add remainder of ingredients Combine and refrigerate Serves 6 to 8