Frosty Tomato Appetizer
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 (No.2) can (2 1/2 cps) tomato juice
1 tsp sugar
1 tsp prepared horseradish
1 tsp lemon juice
1/16 tsp Tabasco sauce
1 tbsp grated onion
1/2 tsp celery salt
2 sprigs fresh dill
sour cream or mayonnaise
1 - Combine ingredients except dill and sour cream or mayonnaise.
2 - Mix well.
3 - Pourinto refrigerator tray.
4 - Freeze firm.
5 - When ready to serve, let soften a little, break in chunks, and beat with electric or rotary beater until smooth.
6 - Serve in chilled bouillon cups.
7 - Garnish with small sprig of dill and dab of sour cream or mayonnaise.
Makes 4 to 5 servings