Layer number 1: tomato aspic: 1 1/4 c. boiling water 8 oz. can tomato sauce 1 1/2 tbsp. white vinegar 1/2 tsp. salt 3/4 tsp. onion juice Dash each of Tabasco, pepper and cayenne pepper Some chopped onion, celery and green pepper

Dissolve Jello in water. Blend in remaining ingredients. Chill until almost firm; fold under any floating vegetables.

LAYER NUMBER 2: TUNA SALAD JELLO
3 oz. lemon Jello
1 c. boiling water
1/4 tsp. salt
1/2 c. cold water
1 tbsp. lemon juice
1/2 c. mayonnaise
7 oz. can tuna, drained and flaked
Chopped onion, celery and green pepper
Hard boiled egg, chopped (optional)

Dissolve Jello in water and salt. Blend cold water, lemon juice and mayonnaise with Jello. Beat to blend well. Add in remaining ingredients, chill until almost firm. Fold (spoon) on top of almost firm layer number 1. Chill until firm.