Vegetable Cocktail - cooking recipe

Ingredients

4 c. cooked tomatoes
1/4 c. celery, chopped fine
1/3 c. green pepper, minced
1 Tbsp. grated horseradish
1/4 c. vinegar
dash of red and black pepper
2 Tbsp. sugar
1 Tbsp. salt
1 Tbsp. onion, grated

Preparation

Drain cooked tomatoes; save liquid.
Chop tomatoes finely and mix with celery, green pepper and onion.
Add tomato juice, horseradish, sugar, vinegar, salt and pepper.
Chill several hours.
Serve cold in sherbet glasses.
Eat with spoon.
Serves 6.