1 lg. pkg. lemon jello
2 c. hot tomato juice
1 env. plain gelatin
1/3 c. cold water
2 c. cold tomato juice
1 tbsp. vinegar
Pinch of salt
1 c. cut-up celery
1/2 c. stuffed green olives, sliced

Dissolve lemon jello in hot tomato juice. Add plain gelatin which has been softened in cold water. Add cold tomato juice, vinegar and salt. Let partially set; then add celery, olives and chill in ring mold or any pan. Can of shrimp can be added or halves of deviled eggs.