Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 quart tomato juice
1/3 cp finely diced peeled onion
1/4 cp finely cut celery leaves
2 tbsp brown sugar
1 tsp salt
2 small bay leaves
4 whole cloves
2 tbsp unflavored gelatin
1/4 cp cold water
3 tbsp lemon juice
1 cp thinly sliced celery
1 - combine tomato juice, onion, celery leaves, sugar, salt, bay leaves, and cloves in enamel or glass saucepan.
2 - Simmer 5 minutes.
3 - Strain.
4 - Soften gelatin in cold water.
5 - Stir into hot tomato mixture.
6 - Add lemon juice.
7 - Chill until partially set.
8 - Add celery.
9 - Pour into lightly oiled 1 1/2-quart ring mold.
10 - Chill until firm.
11 - Unmold on salad greens.
12 - Fill center with cold mayonnaise, or Russian dressing or with sliced avocado and mayonnaise.
Makes 8 or more servings.
There is no more popular jellied salad than this one made with
tomato juice. It may be chilled in a shallow pan and cut in squares
to be added to a salad platter or chilled in a loaf pan and sliced to be
served on greens with mayonnaise, or chilled in 6 or 8 small individual
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