Tomato Aspic - cooking recipe

Ingredients

1 (6 oz.) box lemon jello
1 pkg. Knox gelatine
1 qt. V-8 juice
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped peppers
1 1/2 tsp. Worcestershire sauce
Spanish leaves
mayonnaise

Preparation

Heat 1 cup juice to boiling.
Dissolve lemon jello in juice. Add Knox gelatine to remainder of cold juice to soften.
Combine both juice mixtures and stir in remaining ingredients.
Chill until firm.
Serve on spinach leaves with mayonnaise.