TOMATO ASPIC

Ingredients:
Tomato juice - 100 ml
Heated tomato juice - 750 ml
Gelatine - 30 ml
Sugar - 10 ml
Worcestershire sauce - 5 ml
Lemon juice - 30 ml
Celery salt and /or onion salt


Method:

• Soften gelatin in the smaller amount of juice; heat part of remaining juice.
• Dissolve gelatine in hot juice; stir in remaining ingredients; adding celery salt, onion salt, or other seasoning to taste.
• Cool and pour into prepared moulds; chill.

Variations:

When mixture is partly set, stir in any of; chopped parsley, hard-cooked egg slices, diced celery, well drained cooked peas, stuffed olives, pickles or peeled chopped tomato. Mayonnaise may be beaten in.