1 can tomatoes
1 c. celery
1 sm. jar olives
3 tbsp. vinegar
1 tbsp. grated onion
1 tsp. salt
Dash of red pepper
1 env. Knox gelatin

Mash tomatoes to a pulp. Add diced celery and sliced olives. Add all of seasonings. Soak gelatin in cup, tomato juice and heat over boiling water until melted. Add to tomato mixture and pour into wet molds. Chill.