Tomato Aspic - cooking recipe

Ingredients

2 (3 oz.) pkg. lemon jello
2 1/2 c. boiling water
3 Tbsp. cider vinegar
2 (8 oz.) cans (2 c.) tomato sauce
1 tsp. salt
dash of pepper

Preparation

Dissolve jello in boiling water.
Add remaining ingredients and blend.
Pour into oiled 1-quart ring mold or individual molds and chill until firm.
May also be made in 8-inch square pan and cut in squares.
Nice with cottage cheese or tuna salad.