Tomato Aspic - cooking recipe

Ingredients

1 small onion
1/4 c. water
1 large can tomato juice
1/2 stalk celery (small)
pecans, chopped fine
3 pkg. Knox gelatine
3 Tbsp. vinegar
pinch of salt
green stuffed olives
pepper to taste

Preparation

Cut up small onion and simmer a few minutes in water (1/4 cup).
Add 1 cup tomato juice and bring to a slow boil.
Add gelatine and let dissolve thoroughly.
Remove from flame and add other tomato juice, vinegar, salt, pepper, celery, olives and pecans.
Put into mold or ring and serve on lettuce.
Nice at Christmastime.
Serves about 10 to 12 in small portions.