Combine tomatoes, onion, celery leaves, bay leaf, cloves, salt and sugar. Simmer 20 minutes; strain. There should be 3⅓ cups. Soften gelatin in cold water, dissolve in hot tomato mixture. Add lemon juice. Dip egg slices in gelatin and arrange against side of mold. Chill until set. Pour in gelatin mixture; chill until firm. Unmold. Garnish plate with endive. Top mold with flower of green pepper petals. Serves 12.
Deviled Cottage Eggs
4 hard-cooked eggs, shelled
¼ teaspoon dry mustard
2 teaspoons vinegar
1 tablespoon chopped olives
1 tablespoon pickle relish
½ to ¾ cups cottage cheese with chive
¼ teaspoon salt
⅛ teaspoon pepper