1 cup tomatoes
1 tablespoon chopped parsley
dash powdered cloves
½ teaspoon salt
Sprinkle gelatine on the cold water to soften. Simmer onion in meat stock with tomatoes, parsley, cloves, and salt until tender. Strain. Add softened gelatine and stir until thoroughly dissolved. Measure, and if necessary, add very hot water to make 3 cups. Serve hot, or chilled to soft jelly consistency.
VARIATIONS:
Use 2 beef bouillon cubes and 1¾ cups water instead of meat stock, if desired.
1 Serving Equals Free Choice
Use 1 cup tomato juice instead of tomatoes.
1 Serving Equals Free Choice