Tomato Jelly Salad.
Cook a can of tomatoes with ½ an onion, a stalk of celery, a bay leaf
and pepper and salt. Dissolve ¾ of a box of gelatine in ½ a cup of
cold water. Add the gelatine to the tomato and strain into small round
moulds; serve each one on a lettuce leaf with a circle of mayonnaise
dressing around
No comments:
Post a Comment