Evening Republican, Volume 14, Number 272, Rensselaer, Jasper County, 15 November 1910 — Tomato Jelly. [ARTICLE]

Tomato Jelly.

Strain the juice from a number of stewed tomatoes and cook over the fire for a quarter of an hour with a bay leaf and a sliced onion. To a pint of the juice add a tablespoonful of gelatine previously softened in a little cold water. Stir the juice until the) gelatine is dissolved, take from the fire and strain after seasoning well with salt, cayenne and a dash of celery salt. Pour into a mould and put in a cbld place until the jelly is firm. This may be served on lettuce with mayonnaise, or it may be used as a garnish for cold meats, in which latter case the jelly need not be poured into a mould but into a large shallow dish.