6 c. V8 juice
1 tbsp. lemon juice
2 dashes Tabasco sauce
1 tsp. salt
1/4 tsp. white pepper
4 tbsp. plain gelatin
1/4 tsp. celery salt

Pour V8 juice into 2 or 3 quart pot and bring to a boil. Add remaining ingredients except gelatin. Simmer for 5 minutes. Dissolve gelatin in 1 cup of water. Add to juice mixture and pour into 1 1/2 quart mold. Refrigerate overnight.

VARIATIONS: You may add 1 1/2 cups of cooked shrimp with 1/4 cup chopped celery and 1 grated onion or you may add 2 cups of chopped artichoke hearts.

I serve this on Bibb lettuce as a side salad with Cucumber Dressing or with the added variations as a main dish for a ladies luncheon.