5 c. tomato juice
2 pieces lemon
1 diced carrot
1 stalk celery
1 tsp. pickling spices
3 env. gelatin
3/4 c. water
8 oz. cream cheese
Salt and pepper
Grated onion
1/4 tsp. Worcestershire

Simmer together first 5 ingredients about 20 minutes. Soften gelatin and water together and add to hot tomato juice. Let this mixture cool until thick and syrupy.

Mash cream cheese with remaining ingredients. Form into balls and chill. rinse mold in ice cold water. Pour cooled tomato juice into mold (1 inch). Arrange cheese balls in jelly; chill until set. Add more jelly until balls are covered; chill until firm.

Peel and dice 1 avocado. Sprinkle lightly with salt and stir into remaining jelly. Add to mold and chill until firm. May be made 24 hours ahead. Keeps nicely.