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SPICY TOMATO ASPIC

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3 envelopes Knox unflavored
gelatine
3 (6 oz.) cans cold "spicy
hot" V-8 juice
2 (6 oz.) cans hot plain V-8
juice
1/2 c. sliced green salad
olives
1/4 c. chopped scallions
(optional)
1 Tbsp. mayonnaise (for
garnish)
1 sliced avocado for garnish
(optional)
3 to 4 leaves lettuce for
"bed" (optional)

In large bowl sprinkle unflavored gelatine over cold
"spicy hot" V-8. Let stand 1 minute. Add hot plain V-8
(brought to boiling point); stir until gelatine is completely
dissolved. Pour into 6-cup mold or ring. Chill until firm,
adding onions and olives just as gelatine begins to thicken.
Unmold on "bed" of lettuce. Top with mayonnaise.
For extra treat, garnish with slices of avocado. Serves
8.

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