Selections from Aunt Sammy's Radio Recipes and USDA Favorites

by Ruth Van Deman; Fanny Walker Yeatman; Consumer and Food Economics Institute

Tomato Aspic Salad

2 envelopes gelatin. 1 quart canned tomatoes. 1 tablespoon finely chopped green pepper. 2 tablespoons finely chopped celery. 1 tablespoon finely chopped parsley. 1 cup very finely shredded cabbage. 1½ teaspoons salt. ½ teaspoon onion juice. ½ teaspoon sugar.

Soak the gelatin in a small quantity of water. Boil the tomatoes for 5 minutes and strain through a fine sieve to remove the seeds. Pour the hot tomato juice over the gelatin and stir until it is dissolved. Add the salt, onion juice, and the sugar and chill. When the gelatin mixture is partly set, add the finely shredded vegetables and mix well. Add more salt if needed. Pour into wet custard cups and place in the cold until set. Turn these molds out on crisp lettuce leaves and serve with mayonnaise.