Cossack Mold

Directions

1. 1
   Soften unflavored gelatin in water, stir over low heat until dissolved.
2. 2
   Cool.
3. 3
   Combine mayonnaise and horseradish and gradually stir in gelatin.
4. 4
   Pour into 1 1/2-quart mold; chill until almost firm.
5. 5
   Drain beets (add water to juice to make 1 1/4 cups).
6. 6
   Dissolve lemon gelatin and salt in boiling water.
7. 7
   Add beet juice and vinegar; chill until thickened.
8. 8
   Stir in beets and cabbage.
9. 9
   Put in mold over first layer.
10. 10
    Chill until firm; unmold. Garnish as desired.