Grandma Pittendreigh's Tomato Aspic

Cressie Elizabeth Maynard Pittendreigh

Thanks to Mac and Cathy Robertson for preserving this recipe for this collection.

1 1/4 cup boiling water

1 3-ounce pack lemon gelatin

1 8-ounce can Tomato sauce

1 1/2 tablespoon vinegar

1/2 teaspoon salt

1/2 teaspoon onion juice

1/8 teaspoon Tabasco sauce

2 cups diced celery

Pour boiling water over gelatin, stir until dissolved.

Stir in tomato sauce, vinegar, and seasoning.

Chill until slightly thickened but not set.

Stir in celery.

Chill until firm.

Serve on lettuce leaf with mayonnaise.