Tomato Aspic Recipe

TOMATO ASPIC

1 1/3 Tbsp. gelatin
1/3 c. cold water
2 1/2 c. tomatoes
1/4 c. water
1 bay leaf
1 onion slice
1/8 tsp. dried celery leaves
4 cloves
4 pepper corns
1 tsp. sugar
1 1/2 tsp. salt
2 tsp. lemon juice

Soften the gelatin in 1/3 c. cold water. Simmer all other ingredients except lemon juice for 20 minutes, then add lemon juice. Pour over softened gelatin, stir till gelatin is dissolved; press through a sieve (should yield about 2 cups). Cool, then pour into moulds; chill. Unmould on bed of lettuce. Serves 6. For variation, any of the following can be added when mixture is partially set: chopped parsley, boiled egg, diced celery, sliced olives, etc. Or beat in 1/4-1/2 c. mayonnaise when partially set.