2 c. tomato juice
1 tbsp. powdered sugar
1/2 tsp. salt
Bit of bay leaf
1/8 c. mild vinegar
1/8 c. water
1 1/2 tbsp. lemon juice
2 tbsp. Knox (plain) gelatin soaked in 1/2 c. cold water

Heat 1/2 cup of the tomato juice with the sugar, salt and bay leaf in it. Remove bay leaf, and add the soaked gelatin. Stir until dissolved. Add remaining 1 1/2 cups tomato juice, vinegar, water and lemon juice. Chill until set. Serve on lettuce with mayonnaise. Serves 6-8.