TOMATO ASPIC (Hallock family staple)   

 2 ½  cups tomato juice or pulp

1 small onion, chopped very fine

1 ¼  teaspoons salt    

1 ½  teaspoons sugar

1 ½  tablespoons gelatin

½  cup cold water

Juice of ½  lemon

2 teaspoons Lea & Perrins Worcestershire Sauce

Celery (optional)

 

Cook gently for 10 minutes: 

tomato, onion, salt and sugar

Dissolve gelatin in cold water.

Add dissolved gelatin to hot mixture.

Stir thoroughly and add lemon juice and Worcestershire sauce.

Add finely chopped celery or celery seed if desired.

 

Note:  Campbell's recommends using 2 envelopes unflavored gelatin for each 3 cups of tomato juice; also their recipe includes 2 tablespoons vinegar for that amount of liquid but omits the lemon juice.

 

This recipe has been kitchen tested.

You can find the above recipe by tapping here on the Home Cookin' index.

 

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