Tomato Molds
1 can of tomatoes
1 box of gelatin
1 onion
1 saltspoonful of celery seed
1 bay leaf
1 blade of mace
2 tablespoonfuls of tarragon vinegar
1 teaspoonful of paprika
2 teaspoonfuls of salt
Cover the gelatin with a cupful of cold water to soak for fifteen minutes. Add all the seasoning to the tomatoes, bring to boiling point, add the gelatin, and strain. Turn into twelve small tomato molds and stand aside to harden. Serve with mayonnaise dressing as an accompaniment to boned chicken or turkey, or chicken paté, or alone, with mayonnaise, as a complete salad. Chopped celery, a little cold cooked meat or nuts may be added, when the molds are to be served as a salad. With this addition, one half the recipe will serve twelve persons.