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Tomato Aspic Salad. No. 2

One-half box of gelatine, one-half cup of cold water, one can or eight tomatoes, one tablespoonful of chopped onion, one saltspoonful of celery seed, one bay leaf, one sprig of parsley, one-fourth of a teaspoonful of beef extract, one teaspoonful of salt, one-half teaspoonful of paprika, one tablespoonful of lemon juice, lettuce or cress, mayonnaise dressing. Soak the gelatine in the cold water one-half hour. Add the strained tomatoes, onion, celery seed, bay leaf, parsley and beef extract. Bring it to the boiling point, and add the paprika and lemon juice; mix and strain. Pour into a mould, when firm garnish with lettuce leaves or cress. Serve with a mayonnaise dressing.