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Tomato Jelly Salad

3 cups stewed tomatoes, fresh

1 teaspoon sugar or canned

Salt

1 slice onion

½ box gelatin

1 stalk celery

½ cup cold water

I bay-leaf

Lettuce

1 clove

Mayonnaise

¼ green pepper pod

Cook tomatoes with seasonings. Soak gelatin in cold water, add to boiling tomatoes, strain and pour into cups about the size of a tomato. Make a nest of small green lettuce leaves for each mold when serving, and place one tablespoon of mayonnaise on top of each tomato as it is turned from the mold.

Tomato jelly is often molded in a square pan and cut in dia. monds or cubes, when it makes a very acceptable accessory to other salads and an attractive garnish.