Tomato Aspic - cooking recipe

Ingredients

2 envelopes gelatin
6 c. V-8 juice
juice of 1 lemon
1/4 tsp. salt
dash of pepper
5 drops Worcestershire sauce
little chopped onions and celery

Preparation

Bring 4 1/2 cups juice to a boil. Add other ingredients and boil about 10 minutes. Strain out vegetables, saving juice. Combine juice and soften gelatin.
Pour into 1 1/2-quart mold and chill. Serves 10.