Tomato Salad
- 1 quart can tomatoes
- 2 bay leaves
- Juice 1/2 small onion
- A pinch of cayenne
- 1 teaspoon celery salt or celery tops and salt
- 1 tablespoon lemon juice
- 3/4 box gelatine
Put tomatoes, bay leaves, salt, celery, onion and pepper in pan on stove. Stew gently for three hours. Soak gelatine in one cup of cold water for half an hour, add it and one tablespoon lemon juice to tomatoes, and strain into molds. If tomatoes are very thick when opened, add a moderate amount of water to them.
Submitted by Jul 7, 2009
15 min
30 min
45 min