Deviled Cheese Salad

Directions

1. Scald the 3/4 quart evaporated milk and water.
2. Add cheese.
3. Mix mustard and salt and add to the cheese and milk.
4. Soften gelatin in the cold water and dissolve over boiling water.
5. Add to the cheese and milk.
6. Cool, when mixture begins to stiffen, add the celery, pimientos, and ripe olives.
7. Chill the 1 1/2 quarts milk thoroughly and whip until stiff.
8. Fold into gelatin mixture and pour into molds to the depth of 1 inch.
9. Chill until firm.
10. Cut in desired shapes.
11. Individual molds may be used.
12. Serve on lettuce.