Tomato Aspic a La New Perry Hotel

3 oz unflavored gelatin
2 Tablespoons cold water

1/4 cup vinegar
2 cups tomato juice
1 Tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup sweet type onion, peeled, grated

1/2 cup chopped celery trimmed, strings removed
1/2 cup chopped olives green olives, pimento stuffed

Soften gelatin in cold water. Mix vinegar, juice, sugar, salt, black
pepper
and onion. Bring to a boil. Add softened gelatin and stir until dissolved.
Chill slightly, fold in remaining ingredients. Pour into individual molds
and
chill.
Serve on crisp fresh lettuce with a spoonful of mayonaisse on it.
Recipes from the New Perry Hotel, by Bobbe Nelson

by Nita Holleman


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