1 env. unflavored gelatin
1/4 c. cold water
2 c. tomato juice
1/2 bay leaf
1/2 c. finely diced celery
1 sm. onion, sliced
1/4 tsp. salt
Dash cayenne pepper
1 tbsp. lemon juice

In cup, sprinkle gelatin over the cold water to soften. In one quart saucepan, turn tomato juice, bay leaf, onion, salt and cayenne. Bring to a boil and boil gently 5 minutes. Remove bay leaf and onion. Add softened gelatin and stir until dissolved. Stir in celery and lemon juice. Pour into 5 1/2 cup or 4 (5 oz.) molds. Chill until set. Unmold and garnish with lettuce. Serve with dollop of mayonnaise.