Soak 2 tablespoons gelatin in 1/2 cup cold water.

Stew 1 can tomatoes until soft with 1/2 inch piece bay leaf, 1/2 teaspoon mixed spices, 1 teaspoon (rounded) celery, salt, 2 tablespoons sugar, 1/2 small Bermuda onion (chopped).

Pour into ring molds. When ready to serve dip quickly in hot water to remove from mold and place on a bed of shredded endive. Fill center with cottage cheese and chive mixture.

MIXTURE:

To 1 pound of cottage cheese add enough light cream to become absorbed and whip until light and creamy. Add 2 tablespoons chopped chives and season with salt, Worcestershire and Tabasco sauce.