Bud Werner Memorial Library

 

2 envelopes of geletin

1/2 c. water

3 cups of tomato juice

1/2 cup celery, chopped

1/2 cup walnuts, chopped

1 teaspoon of sugar

1 teaspoon of lemon juice

 

1 teaspoon of Worchestire sauce

 

Dash of Tobassco

 

Boil tomato juice.  Steep 10 to 15 minutes.  Add lemon juice and Worchestire sauce.  Add geletin that has been softened in cold water.  Stir until geletin has melted.  Cool until mixture begind to thicken.

 

Prepare vegetables and add to aspic after it has thickened.  Pour into ring mold and refrigerate until firm.