Tomato Aspic Salad - cooking recipe

Ingredients

1 large can V-8 juice
3 pkg. Knox unflavored gelatin
1/2 bell pepper, finely chopped
2 or 3 pieces celery, finely chopped
1/2 Tbsp. Lea & Perrins Worcestershire sauce
juice of 1 lemon
salt and pepper

Preparation

Remove 1 cup V-8 juice.
Dissolve gelatin in juice.
Heat to boiling point the remaining V-8 juice.
Remove from heat.
Pour into a mold or casserole.
Add gelatin mixture.
Add bell pepper, celery, Lea & Perrins and lemon juice.
Add salt and pepper to taste.
Stir well.
Cover with foil.
Cool 8 to 12 hours.