2 bouillon cubes
1½ cups tomato juice
1 tablespoon grated onion
2 drops Kitchen Bouquet
¼ teaspoon Worcestershire sauce
⅛ teaspoon pepper
Sprinkle gelatine on the cold water to soften. Heat bouillon cubes in tomato juice until completely dissolved. Remove from heat. Stir in softened gelatine until thoroughly dissolved. Add seasonings. Pour into one large mold (2-3 cup) or 4 individual molds. Chill until firm.
VARIATION:
Pour into a flat pan to ½ inch depth. Chill until firm. Cut into fancy shapes to use as a garnish for cold meats. Will make approximately 16 such servings.
1 Serving Equals Free Choice