1 1/2 env. unflavored gelatin
1/3 c. cold water
1 can condensed tomato soup
1 c. cottage cheese
1 tsp. dry mustard
1/2 tsp. onion juice or minced onion
2 tsp. Worcestershire
1/2 c. mayonnaise
1 c. sour cream

Soften gelatin in cold water. Heat soup without diluting it. Add gelatin and stir until dissolved. Chill in refrigerator until mixture begins to set, stirring occasionally.

Blend cottage cheese with spices. Add mayonnaise. Fold this all into gelatin mixture. Add sour cream and mix all together. Place in mold that has been lightly oiled. (If this is to be served with fish, use a fish mold and place a half cherry for the eye.) Chill until set. Unmold onto a bed of greens, or sprinkle with parsley. (To get out of the mold, it may help to go around edge with a sharp warm knife.)