Butterfly gelatin salad recipe from 1965

2 cups boiling water

2 (3-ounce) packages lime gelatin

1 cup cold water

1 tbsp. vinegar

1/3 tsp. salt

dash pepper

3/4 cup mayonnaise

1/2 cup each shredded carrot, finely chopped radish celery and green pepper

2 tbsp. finely chopped onion

Pour boling water over gelatin; stir until completely dissolved. Add cold water, vinegar, salt and pepper. Pour 1 cup of the mixture into 9-inch layer cake pan. set aside.

Add mayo to remaining gelatin; blend with rotary bleater. Pour intro freezer tray. Chill in freezer until firm at edge, still soft in center, 30 minutes. 

Turn mayo mixture into bowl; whip with rotary beater until fluffy. Fold in vegetables. Spoon on top clear gelatin. Place in refrigerator 1 hour. Unmold onto moist cookie sheet. Cut in the form of a butterfly like in the image above.