Tomato Aspic Salad - cooking recipe

Ingredients

1 (3 oz.) box lemon jello
1 c. tomato juice
1/4 c. chopped onion
1/2 c. water
3/4 c. finely chopped celery

Preparation

Bring tomato juice to a boil.
Remove from heat; add jello and stir well.
Cover and chill until consistency of egg white.
Stir in water, celery and onion.
Cover with foil.
(Lightly oil container you put it in.)