TOP:

1 tbsp. gelatin
1/4 c. cold milk
1/4 c. hot milk
1 c. (or can) crab meat
1 sm. onion, grated
1 c. cream, whipped

BOTTOM:

1 tbsp. gelatin (or aspic)
1/2 c. tomato juice
1/2 c. cold tomato juice
1/2 c. chopped celery
1 tsp. lemon juice

Dissolve gelatin in cold milk and then blend into the hot milk. Whip with an eggbeater until foaming. Add the crab meat and onion, then fold in the whipped cream and fill molds 2/3 full.

While this is chilling, prepare the tomato mixture. Dissolve the gelatin in cold tomato juice. Blend this into 1/2 cup hot juice and add to the remaining juice. Set aside until it starts to jell; then add celery and the lemon juice and pour over the crab meat layer.

When the whole is firmly set, unmold on crisp lettuce and serve with Thousand Island Dressing to which 2 chopped hard-cooked eggs have been added.