A very typical 1950's recipe. This looks very pretty in a nice mould.
1Dissolve lemon Jello in 1 c. hot water. Drain can of crushed pineapple, reserving syrup.
2Add water to reserved syrup to make 1 cup. Add to gelatin along with 1 tbsp vinegar and 1 tsp salt. Chill until partially set.
3Fold pineapple, 1 c. grated carrot and 1/3 c. chopped pecans into gelatin. Turn into a 10 X 6 X 1 1/2 inch pan.
Chill until firm.