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Tomato Jelly Salad

In a saucepan put one-half can of tomatoes, one small bay leaf, four cloves, one inch of a blade of mace, one-half of a teaspoonful of salt, one quarter of a teaspoonful of paprika and ten drops of onion juice; simmer twenty-one minutes; add one-third of a box of gelatine which has been soaked in one-third of a cupful of cold water; stir until dissolved and press through a fine sieve; add two tablespoonfuls of tarragon vinegar and pour into wetted moulds; when firm, turn out on lettuce leaves and garnish with mayonnaise. For a change, the jelly may be put into a border mould, and when turned out, the center is filled with a chicken, meat or celery salad.