The meat or vegetable aspics are pretty dishes for the Sunday night supper. To make a tomato aspic use one-half can of tomatoes, three cloves, one-half teaspoon salt, one stick of celery. Stew twenty minutes and strain through a fine sieve. Soak one heaping tablespoon gelatin in half a cup of cold water and stir until dissolved. Add this gelatine, with the juice of half a lemon, to the hot mixture of tomatoes. Pour jelly glasses half full and set aside to harden.