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Tomato Jelly

1 can tomatoes or 1 1/4 cups condensed tomato 3 bay leaves 1 medium-sized onion 1 teaspoon salt 1/2 cup lemon juice 1/3 box vegetable gelatine 1 cup boiling water 2 tablespoons sugar Cook the tomatoes with the seasoning until reduced one-third; then rub through a colander. Prepare the vegetable gelatine according to general directions, using one cup of boiling water in which to cook it. When cooked and strained, add to the tomatoes, turn into molds, and set in a cool place. It may be cut into cubes or other fancy shapes if desired, and served as a garnish. May also be served as a salad with cream dressing.

If condensed tomato is used, it is only necessary to heat with the seasonings long enough to extract the flavor.