Tomato Aspic

Once upon a time, tomato aspics adorned luncheon buffets as vibrant red centerpieces. They boasted a delightful combination of tomato juice, minced onion, sugar, salts, Worcestershire sauce, celery seeds, bay leaves, cloves, and fresh lemon juice. Pimiento-stuffed olives or crisp celery bits added a burst of flavor, and the chilled concoction, molded into elegant rings, was served on lettuce-lined trays, brimming with the hostess’s signature blend of chicken or shrimp salad.

Ingredients:

• 2 tablespoons unflavored gelatin
• 1/4 cup cold water
• 1/4 cup boiling water
• 4 cups tomato juice
• 1 tablespoon minced onion
• 1 teaspoon sugar
• 1 teaspoon table salt
• 1 teaspoon seasoned salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon celery seeds
• 2 bay leaves
• 2 whole cloves
• 2 tablespoons fresh lemon juice
• Fresh parsley for garnish

Directions:

1. Dissolve Gelatin:
   Sprinkle gelatin over cold water in a bowl; let it stand for 5 minutes. Whisk in boiling water until the gelatin is completely dissolved.
2. Combine Ingredients and Bring to a Boil:
   In a large saucepan, stir together tomato juice and the next 8 ingredients. Bring the mixture to a boil over medium-high heat. Reduce heat, simmering and stirring occasionally for 15 minutes. Pour the mixture through a wire-mesh strainer into a bowl, then stir in the lemon juice and dissolved gelatin.
3. Pour Mixture into Mold and Chill:
   Pour the prepared mixture into a 10-inch ring mold coated with cooking spray, or into 6 individual molds. Chill for at least 6 hours or until the mixture is fully set.

Garnish with fresh parsley before serving. Enjoy this delightful tale of tomato aspic, a once-beloved star of luncheon tables!