¼ cup chopped sweet pickle
2 tablespoons chopped onion
Soften gelatin in cold tomato juice. Add hot juice and stir until gelatin is dissolved. Add pickle juice, salt, horseradish and lemon juice. Chill until mixture starts to thicken. Add celery, green pepper, shrimp, pickle and onion. Turn into mold and chill until firm. Yield: 6 to 8 servings.
LUNCHEON EGG SALAD
12 hard cooked eggs
2 envelopes unflavored gelatin
½ cup cold water
1 cup boiling water
1 cup mayonnaise
1½ teaspoons salt