Tomato Aspic - cooking recipe

Ingredients

2 envelopes unflavored gelatin
1/4 c. cold water
1/2 c. boiling water
4 c. tomato juice
1 Tbsp. minced onion
1 tsp. sugar
1/2 tsp. celery seed or several minced celery tops
1 tsp. seasoned salt
2 bay leaves
1 tsp. Worcestershire sauce
2 whole cloves
1 tsp. salt
juice of 1 lemon

Preparation

Soak gelatin in cold water for 5 minutes; dissolve in boiling water.
In a large saucepan, simmer all other ingredients except lemon juice for 15 minutes.
Strain; add lemon juice and dissolved gelatin.
Turn into a large 10-inch ring mold or 6 individual molds; chill until set.
(To fill a larger mold, double the recipe but use 5 tablespoons gelatin instead of 4.)