Jellied Tomato salad

Soften gelatin in 3 cups cold tomato juice. Combine remainder with vegetables and seasonings. Cover and let simmer 10 minutes. Strain and add to soaked gelatin. Stir until dissolved. Add vinegar and pour into individual molds, or fill large flat pans to depth of 1 inches and chill until set. Unmold, or cut into squares and garnish with salad greens. Yield: 50 servings.
Note: If tomato juice cocktail is used, the vegetables and bay leaves may be omitted.

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