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Drain pineapple. Reserve liquid adding enough water to make 1½ cups. Bring to boil, pour over jelly crystals, stirring to dissolve. Add vinegar and salt. Chill until partly set.
Fold carrot, pineapple and nuts into jelly. Pour into individual moulds or small loaf pan. Chill until firm.
Unmould onto lettuce-lined platter and serve with rolled ham slices and salad vegetables.
If you have a can handy, add pineapple slices for a truly tropical look.
(Double quantities were used to make the mould illustrated.)
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