Query 1625.—"Recipe for Tomato Aspic for salads and a well-seasoned Cream of Corn Soup."
Tomato (Aspic?) Jelly
Let two cups of canned tomato, a sprig of summer savory, sprig of parsley, a slice of onion, half a stalk of celery, and a piece of green or red pepper pod simmer together fifteen or twenty minutes, then strain the whole through a fine sieve; add one-fourth a two-ounce package of gelatine, softened in one-fourth a cup of cold water, and salt as needed, and turn into molds to harden.
Tomato Jelly, Macedoine Style, for Salad
11/2 cups of canned tomato
1 slice of onion
1/8 a clove of garlic
1/4 a pepper pod
1/2 a teaspoonful of salt