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Olives in Tomato Jelly

In a saucepan put one-half of a can of tomatoes, one small bay leaf, four cloves, one blade of mace, one-half teaspoonful of salt, one-quarter of a teaspoonful of paprika and ten drops of onion juice and simmer for twenty-one minutes. Add one-third of a box of gelatine, which has been soaked in one-half cupful of water; stir until dissolved and press through a fine sieve; then add two tablespoonfuls of tarragon vinegar. Rinse very small timbale molds in cold water, stand in the bottom of each three pitted olives, standing them on end. If they fit in well, pour in sufficient of the prepared jelly to cover them, otherwise pour in a little and when set, add enough more to cover. When firm, turn out and serve each on a lettuce leaf and garnish with a drop of mayonnaise on top, passing more mayonnaise with them.