Jellied tomatoes

Yield: 1 servings

Measure Ingredient
1 pint Canned tomatoes
2 \N Or 3 whole cloves
½ teaspoon Worcestershire sauce
½ teaspoon Salt
¼ teaspoon Paprika
1 slice Onion
2 teaspoons Sugar
1 tablespoon Granulated gelatin
¼ cup Cold water

Cook tomatoes, with juice and pulp, seasonings, onion and sugar for 5 minutes. Mix gelatin with cold water, let stand till soft. Strain hot tomatoes into gelatin, pressing out juice. Stir to dissolve gelatin.

Taste and add a few drops vinegar if too sweet, more salt if it's too bland. The seasoning depends upon how acid the tomatoes are. Pout into a mould and chill until firm. Serve on lettuce with mayonnaise.

Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95

Submitted By CAROLYN SHAW On 06-12-95

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