Tomato jelly is not a clear, transparent, sparkling jelly like aspic; but it looks and tastes well and is easily made. Being opaque, it is used as a garnish rather than as a vehicle for holding other articles.

Recipe For Tomato Jelly

2 1/2 cups of cooked tomatoes. A piece of a red pepper pod or a few drops of tabasco sauce. A slice of onion. A stalk of celery. 1/2 cup or more or mushroom parings. A bit of bay leaf. 1/2 box (1 ounce) of gelatine. 2 cloves. 1/2 cup of cold water. 1/2 teaspoonful of salt.

Cook the tomatoes (canned tomatoes are usually thus used) with all the ingredients, except the last two, fifteen minutes; add the gelatine, softened in the cold water and stir until the gelatine is dissolved, then strain and mould. If bright-colored jelly be desired, strain through a sieve just fine enough to hold back the seeds. A less dense and lighter-colored jelly results, when the mixture is strained slowly through a cheesecloth.