4 env. Knox plain gelatin (1 box)
1 c. cold tap water
1 lg. can (1 qt. 14 oz.) tomato juice
3/4 c. fresh lemon juice
1/4 c. red vinegar
1/4 c. Worcestershire sauce
2/3-3/4 c. sugar
4 dashes cayenne pepper
8 dashes garlic salt
4 pinches salt
Sliced olives, finely chopped celery and/or tiny peas (if desired) for garnish

Dissolve gelatin and water in pyrex bowl and add boiling tomato juice, making sure all gelatin is dissolved. Add remaining ingredients (except garnish vegetables), stirring well, until all ingredients are blended. Let cool. Spray mold with nonstick vegetable spray; add gelatin mixture. Garnish may be added after mixture has begun to gel, if desired.