2 cans tomatoes, stewed
1 c. cabbage, shredded
1 c. celery, diced
1/4 c. sliced stuffed olives
1 sm. onion, minced
1 box plain gelatin
1/2 c. water
1/2 c. vinegar
1 heaping tbsp. prepared mustard
1 tbsp. salt
1/2 c. sugar
Red pepper to taste

Soak gelatin in cold water, then add to hot tomatoes. Stir until gelatin is melted. Mix sugar, mustard, salt, vinegar and pepper together and add to tomato mixture. Chill until aspic begins to congeal, then add cabbage, celery, olives and onion. Chill until firm.