Sarah Johnson'S Aspic - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon jello
1 c. boiling water (scant)
1 can stewed tomatoes
celery to taste

Preparation

Dissolve jello in water.
Cool slightly.
Chop tomatoes and add.
Chop celery fine and add.
Put in refrigerator until firm. Aspic may be done in a bowl or fancy tube pan.