1 envelope Knox Unflavored Gelatine
½ cup cold water
1½ cups very hot tomato juice
2 bouillon cubes
1 cup cottage cheese
1 tablespoon grated onion
2 drops Worcestershire sauce
⅛ teaspoon pepper
Sprinkle gelatine on the cold water to soften. Heat tomato juice and bouillon cubes until cubes are completely dissolved. Remove from heat. Add softened gelatine and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Blend in cottage cheese, onion, and seasonings. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.