1 can [ 1 qt,
14 oz] tomato juice.
12 whole black peppers.
8 whole cloves.
2 bay leaves.
1 / 4 teaspoon salt.
3 envelopes unflavored gelatine
In medium saucepan, combine 5 cups tomato juice, peppers, cloves.
Bay leaves, and salt. Bring to boiling, reduce heat, then simmer 5 minutes.
Sprinkle gelatine oveer remaining tomato juice to soften.
Add to hot mixture. Stir until gelatine is dissolved.
Remove from heat.
Strain mixture.
Pour into 12 individual molds or 1 1 / 2 quart mold.
Refrigerate until firm at least 3 hours.
To unmold
Runs mall spatula around edge of mold.
Invert on serving plate, place a hot, damp dishcloth on bottom of mold, and shake gently to release.
Garnish as desired, with sliced olives, green peppers, cucumber, or salad greens.
Serve with mayonnaise.
Makes 8 servings
