Tomato Aspic - cooking recipe

Ingredients

1 large can V-8 juice
3 1/2 pkg. Knox gelatine
1 Knorr beef bouillon cube
1/2 tsp. each: basil, oregano, dill and garlic powder
2 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce
Tabasco to taste
1 can chopped ripe olives

Preparation

Soften gelatin in small amount of V-8 juice.
Heat remainder of V-8 with herbs and other ingredients.
When sufficiently cool, mix in with gelatin and pour into a mold.
Serve with curried mayonnaise with olives to garnish.