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Molded Tomato Salad

To one can of tomato soup add two cups of boiling water, a third of a cup of vinegar, two tablespoonfuls of sugar and the juice of half an onion. Soften two tablespoonfuls of granulated gelatin in half a cup of cold water, add this to the tomato mixture, and when the gelatin is dissolved, strain into individual molds, that have been rinsed in cold water. Set in the ice box to stiffen. Cover a platter with shredded lettuce leaves, unmold the tomato jelly, and serve on the lettuce leaves.

Garnish with pitted ripe olives.