1/2 c. cooked tomatoes
1 bay leaf
1 tsp. plain unsweetened gelatin
1/4 c. diced celery
1 tsp. chopped onion
2 tbsp. cold water
Artificial sweetener, if desired

Cook the tomatoes, bay leaf and celery. Soak the unsweetened gelatin in cold water. Drain the boiling liquid from the vegetables which are cooking and pour this liquid over the sweetened gelatin to dissolve it. Pour into a mold and set in a cold place until firm. Serve on a lettuce leaf garnished with parsley.