6 cans of tomato juice (46 oz. each)
4 tbsp. dry mustard
8 bay leaves
1/2 c. whole cloves
1/2 c. sugar
3 tbsp. salt
1 tbsp. Accent
1 tbsp. celery seed
1 tbsp. oregano

Put all ingredients in a pot and simmer a long time, but don't boil (30 to 45 minutes). In a large pot, put 12 packages (3 oz.) of lemon Jello and 18 tablespoons of plain gelatin, 7 cups cold water, 1 cup lemon juice and 1 can tomato juice. Mix well, then strain hot mixture in cold mixture stirring all the time. Pour into trays or molds and sprinkle with finely cut onion blades and capers. Cut in squares when set and serve on lettuce leaves, topped with a dab of mayonnaise.