Tomato Aspic - cooking recipe

Ingredients

2 pkg. Knox gelatine
1/2 c. cold tomato juice
2 1/2 c. hot tomato juice
1 Tbsp. lemon juice
1 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 c. olives
1 c. celery
1 tsp. sugar

Preparation

Mix together the gelatin in cold tomato juice.
Put into mixture of remaining ingredients.