Tomato Aspic

Tomato Aspic is an old traditional Southern side dish. There are as many variations as there are cooks, each claiming the best and often secret recipe. Many recipes add chopped vegetables, celery, cabbage, peppers, etc….Some Southern cooks use lemon jello instead of plain gelatin. This recipe is a well seasoned basic tomato aspic.

Tomato Aspic

2 cups tomato juice
8 whole cloves
1/4 teaspoon black pepper
4 bay leaves
1 Tablespoon sugar
3 tablespoons vinegar
1 onion, chopped
juice of 1 lemon
1 teaspoon Worcestershire sauce
salt to taste
1 teaspoon celery seed
2 tablespoons gelatin
1/2 cup water

Dissolve gelatin in 1/2 cup water. Cook together everything except lemon juice and Worcestershire sauce. Adjust seasoning, add lemon juice, Worcestershire and dissolved gelatin. Pour into desired molds and chill. Serve on a bed of lettuce

Tomato Juice Cocktail

If you have plenty of tomatoes this year, try this wonderfully refreshing and easy tomato juice cocktail. Full of vitamins and flavor… Its like a supercharged tomato juice. This takes a little time to cook and sieve the tomatoes, but it is easy.
Tomato Juice Cocktail

2 quarts tomato juice and pulp made from fresh tomatoes
1 teaspoon celery salt
1 Tablespoon Salt
1/4 cup sugar
1/2 teaspoon paprika
1/4 teaspoon thyme
2 teaspoons Worcestershire sauce
hot sterile pint or quart jars

Wash and cut up (but do not peel) the desired amount of tomatoes. Boil until tomatoes are soft enough to go through a sieve easily. Put through sieve, then measure. For every 2 quarts of juice and pulp, add the above seasonings (except Worcestershire). Bring to a boil and cook for 5 to 8 minutes. Add the Worcestershire sauce – 2 teaspoons for every 2 quarts juice. Pour into hot sterile jars and seal. Process immediately for 10 minutes in a boiling water bath.