Tomato Jelly Salad With Vegetables Recipe

Cook one-third cup tomatoes with bay leaf, sprig of parsley, one-sixth

slice onion, four peppercorns, one clove, eight minutes. Remove

vegetables and rub tomato through a sieve; there should be one-fourth

cup. Add one-eighth teaspoon granulated gelatin soaked in one teaspoon

cold water, a few grains salt, and four drops vinegar. Line an

individual mould with cucumber cut in fancy shapes, and string beans,

then pour in mixture. Chill, remove from mould, arrange on lettuce

leaf, and garnish with mayonnaise dressing.

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