Evening Republican, Volume 17, Number 293, Rensselaer, Jasper County, 9 December 1913 — Tomato Jelly. [ARTICLE]

Tomato Jelly.

One-third cup of sherry, two cups of stewed strained tomatoes, two level tablespoonfuls of jelly powder or gelar tin, salt and paprika. Either canned or fresh tomatoes may be used. These must be cooked with a little parsley, onion and bay leaf, if liked, and then strained so as to elminate the skin and seeds. Follow directions for preparing the jelly powder or gelatin. When soft, add to the hot cooked tomatoes, seasoning at the same time with salt and papyika. Let the mixture stand until nearly cold; then add the sherry and turn into wet after dinner coffee cups or very small molds to set. At the time of serving, unmold, place on lettuce leaves and put a generous spoonful of mayonnaise over each. —Pictorial Review.