Tomato Aspic - cooking recipe

Ingredients

2 c. tomato juice
1 Tbsp. vinegar
2 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1/2 tsp. sugar
dash of salt
3/4 c. celery
1 Tbsp. onion juice
2 pkg. Knox gelatine
1 small bottle olives, chopped

Preparation

Dissolve gelatine in 1/2 cup cold water.
Add 1/2 cup boiling water to gelatine.
Mix with other ingredients.
Chill.
Serves 8.