Tomato Aspic - cooking recipe

Ingredients

2 envelopes Knox gelatine
1 c. cold water
1/2 c. sugar
6 to 8 Tbsp. lemon juice
2 Tbsp. vinegar
2 c. V-8 juice
green peppers
carrots
onion
cucumber
cabbage or cauliflower

Preparation

Mix gelatine and cold water.
Heat sugar, lemon juice, vinegar and V-8 juice to boil.
Mix with gelatine mixture.
Add chopped vegetables to fill mold (8 1/2 inches).
Chill until set.