Tomato Aspic - cooking recipe

Ingredients

2 c. (3 small cans) V-8 juice (1 can chilled)
1 envelope Knox unflavored gelatine
Worcestershire sauce to taste
Tabasco sauce to taste
basil
garlic salt
1/2 Tbsp. lemon juice
1 Tbsp. grated onion
1 Tbsp. vinegar
1 c. chopped celery

Preparation

Dissolve gelatin in 1/2 cup (from can of chilled) V-8 juice. Heat rest of V-8 to boiling point.
Combine all V-8 and add rest of ingredients, except celery.
Wet mold(s) and fill.
Let set a little in refrigerator.
Stir in celery.
Set, unmold and serve with curried mayonnaise.