Ingredients

Procedure

1. Cook tomatoes, bay leaves, onion, salt, and celery salt together until reduced by 1/2.
2. Add the vegetable gelatin, prepared according to the box and cooked until the gelatin has dissolved.
3. Rub through a colander and add the lemon juice.
4. Pour into molds wet with cold water.
5. When cold, unmold and serve on lettuce with mayonnaise dressing.
6. If desired, add 1-2 string beans cut into small pieces, 2-3 olives, or 1-2 hard-cooked chopped egg yolks to the jelly before pouring it into the molds,

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