Aunt Caroline's Dixieland Recipes/Salads and Dressings/Tomato Jelly

by Emma McKinney

TOMATO JELLY

⁠Cover one-half box of gelatine with one and one-half cups of cold water. Stew one quart can of tomatoes until tender and strain. Season with salt, pepper and sugar to taste and bring to boiling point. Pour hot tomato juice into the melted gelatine and add to this one hard boiled egg sliced thin. One small bottle of stuffed olives sliced thin and one-half cup of nuts. Pour into small molds wet with cold water and sreve on lettuce with oil dressing.