2 env. Knox gelatin
3 c. tomato juice
1 c. chili sauce
1/4 c. lemon juice
Salt and pepper
1/4 tsp. hot sauce

Sprinkle gelatin over tomato juice, in saucepan, and let stand a few minutes. Cook over low heat, until gelatin dissolves. Add rest and blend well. Pour into greased mold and chill.