1 package Lemon Jell-O
Water
1/2 can tomatoes
1 cup celery
1/2 bay leaf
1 small onion, cut fine
2 tablespoonfuls vinegar
Dash red pepper
Salt to taste
Lettuce for serving
Cook half a can tomatoes with half a cup celery, half a bay leaf and a small onion cut fine, for five minutes. Strain through a coarse sieve, add two tablespoonfuls of vinegar and enough water to make a pint. Heat to boiling point and pour it over a package of Lemon Jell-O. Add a dash of red pepper and salt to taste. Pour in individual molds and when firm serve on lettuce leaves with salad dressing , or jell in a border bold, turn on a platter and fill center with chicken or celery salad.
Water
1/2 can tomatoes
1 cup celery
1/2 bay leaf
1 small onion, cut fine
2 tablespoonfuls vinegar
Dash red pepper
Salt to taste
Lettuce for serving
Cook half a can tomatoes with half a cup celery, half a bay leaf and a small onion cut fine, for five minutes. Strain through a coarse sieve, add two tablespoonfuls of vinegar and enough water to make a pint. Heat to boiling point and pour it over a package of Lemon Jell-O. Add a dash of red pepper and salt to taste. Pour in individual molds and when firm serve on lettuce leaves with salad dressing , or jell in a border bold, turn on a platter and fill center with chicken or celery salad.