Tomato Aspic Salad. Recipe 2

Instructions

1. No.
2. 2.
3. One-half box of gelatine, one-half cup of cold water, one can or eight tomatoes, one tablespoon of chopped onion, one saltspoonful of celery seed, one bay leaf, one sprig of parsley, one-fourth of a teaspoon of beef extract, one teaspoon of salt, one-half teaspoon of paprika, one tablespoon of lemon juice, lettuce or cress, mayonnaise dressing.
4. Soak the gelatine in the cold water one-half hour.
5. Add the strained tomatoes, onion, celery seed, bay leaf, parsley and beef extract.
6. Bring it to the boiling point, and add the paprika and lemon juice; mix and strain.
7. Pour into a mould, when firm garnish with lettuce leaves or cress.
8. Serve with a mayonnaise dressing.