TOMATO JELLY
Heat to boiling point in agate saucepan
1 cup tomato juice and pulp
2 tablespoons mild vinegar
1 tablespoon gelatin
½ tablespoon sugar
Bit of bay leaf
1 slice onion
1 tablespoon lemon juice, and leaves from
1 stalk celery.
Stir until gelatin is dissolved, strain through fine strainer, and mold in small bread pan that measures about 4½ inches by 8 inches.
Cut in ½ inch cubes for serving.