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Tomato Jelly

Heat to boiling point in agate saucepan 1 cup tomato juice and pulp 2 tablespoons mild vinegar 1 tablespoon gelatin 1/2 tablespoon sugar Bit of bay leaf 1 slice onion 1 tablespoon lemon juice, and leaves from 1 stalk celery. Stir until gelatin is dissolved, strain through fine strainer, and mold in small bread pan that measures about 4 1/2 inches by 8 inches. Cut in 1/2 inch cubes for serving.