Tomato Jelly

Ingredients

• 3/4 box Unflavored Gelatin
• 1/2 cup Cold Water
• 1 can Canned Tomatoes
• 1/2 Onion
• 1 Celery Stalk
• 1 Bay Leaf
• 2 Whole Cloves
• 1 teaspoonful Salt
• 1 dash Paprika
• 2 tablespoonfuls Tarragon Vinegar
• 4 stalks Celery (Quantity estimated (not specified in original recipe))
• 1/2 cup English Walnuts (Quantity estimated (not specified in original recipe))
• 2 tablespoons French Dressing (Quantity estimated (not specified in original recipe))
• 8 leaves Lettuce Leaves (Quantity estimated (not specified in original recipe))

Instructions

1. 1Soak the gelatin in the cold water for 5 minutes to soften.
2. 2In a saucepan, combine the tomatoes, onion, celery stalk, bay leaf, cloves, salt, and paprika. Cook over medium heat for 10 minutes.
3. 3Add the tarragon vinegar and the softened gelatin to the tomato mixture. Stir until the gelatin is dissolved. Strain the mixture to remove solids.
4. 4Pour the strained mixture into a ring mold. Refrigerate until completely set.
5. 5Cut the celery stalks and walnuts into small pieces. Mix with French dressing.
6. 6Once the jelly is set, turn it out of the mold. Fill the center with the celery and nut salad. Garnish the center and the border of the jelly with lettuce leaves and bits of curled celery.