Tomato Aspic - cooking recipe

Ingredients

1 qt. tomato juice
1 bottle olives
1 tsp. salt
1 box Knox gelatine
1 tsp. grated onion
1/2 c. cold water

Preparation

Put gelatine in cold water for 10 minutes.
Heat over boiling water until melted. Add to tomato mixture. Turn into a greased mold. Add olives.