1 tsp. horseradish
1/2 tsp. Worcestershire sauce
1 tsp. Tabasco
6 whole cloves
2 whole allspices
1 (3 oz.) pkg. lemon Jello
3/4 c. boiling water
1 env. unflavored gelatin
2 c. Hunts tomato juice
1/2 c. Heinz white vinegar
1 tbsp. lemon juice
1 c. chopped celery
1 c. chopped green pepper
1 c. chopped onion
1/2 c. stuffed olives, sliced

Dissolve lemon Jello in boiling water. Sprinkle unflavored gelatin over 1 cup tomato juice in a saucepan. Let stand 1 minute. Then cook over low heat, stirring constantly until gelatin dissolves. In another saucepan, add remaining tomato juice, vinegar, lemon juice, the chopped vegetables and spices. Bring to boil, then steep 7 or 8 minutes. Put this mixture into a blender (after removing cloves and allspices). Blend for few minutes. Add cooled gelatin mixture to second mixture and chill until consistency of unbeaten egg white. Pour into mold(s).

You may wish to add 1 small can of shrimp before molding. Canned shrimp is smaller than fresh plus more pliant, working nicely in molds. I usually add most of the juice also, giving more flavor to gelatin.