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Tomato Jelly Salad

Cook three cups of canned tomatoes with a slice of onion; a stalk of celery; one bay leaf; four cloves; a small piece of green pepper pod; salt and one teaspoon of sugar. Add one-half box of gelatine which has been soaked in one-half cup of cold water. When the gelatine is dissolved, 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.

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