|1 can||(2-1/4 OZ.) PITTED BLACK|
|1 x||OLIVES (DRAINED AND SLICED)|
|½ cup||HOMEMADE MAYONNAISE|
|½ pounds||SALTINE CRACKERS|
|2 packs||KNOX GELATIN (1/4 OZ. EACH)|
6 or 8 ea SPRIGS PARSLEY (WASHED AND DRIED) When mixture is cool, cover and refrigerate for 3 to 4 hours until Daube is congealed.
To serve: Fill kitchen sink with a few inches of hot water. Dip pans into water for 30 to 60 seconds. Dry pans and invert onto serving platter. Spread a thin layer of mayonnaise on top and sides of Daube and decorate sides with sprigs of parsley. Serve with saltine crackers on the side. Cut Daube into bite-size pieces, place on crackers, and eat.
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