TOMATO ASPIC (Hallock family staple)
2 ½ cups tomato juice or pulp
1 small onion, chopped very fine
1 ¼ teaspoons salt
1 ½ teaspoons sugar
1 ½ tablespoons gelatin
½ cup cold water
Juice of ½ lemon
2 teaspoons Lea & Perrins Worcestershire Sauce
Cook gently for 10 minutes:
tomato, onion, salt and sugar
Dissolve gelatin in cold water.
Add dissolved gelatin to hot mixture.
Stir thoroughly and add lemon juice and Worcestershire sauce.
Add finely chopped celery or celery seed if desired.
This recipe has been kitchen tested.
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