2 envelopes unflavored gelatin
4 c. tomato juice
1/3 c. onion, chopped
1/4 c. celery leaves, chopped
2 tbsp. brown sugar
1 tsp. salt
2 small bay leaves
4 whole cloves
3 tbsp. lemon juice
1/2 to 1 c. celery, chopped
2 tbsp. green pepper, chopped

Soften the gelatin in 1 cup cold tomato juice. Combine 2 cups tomato juice with onion, celery leaves, brown sugar, salt, bay leaves and cloves. Simmer, uncovered, five minutes. Strain.

Dissolve the softened gelatin in the hot tomato mixture. Add remaining tomato juice and lemon juice. Chill until partially set. Stir in celery and green pepper. Pour into a 5 1/2-cup ring mold. Chill until firm (5 to 6 hours or overnight). Turn out on a chilled platter.

Makes 6 to 8 servings.