2 (10 oz.) cans beef consomme
2 tbsp. sherry
1 env. plain gelatin
1/4 c. macaroni
1 tbsp. minced onion, sliced radishes and chives
1/2 tbsp. Worcestershire
1 tbsp. lemon juice
1/8 c. tomato juice
1/8 c. orange juice

(Little stars or any small pasta bits, cooked according to package directions - drain and chill).

Combine consomme and gelatin saucepan and heat until gelatin dissolves. Add seasonings and other liquids. Pour 1/2 of consomme into Pyrex loaf pan rinsed in cold water. Chill until almost set. Spread cooked and chilled pasta over this. Pour on remaining consomme. Refrigerate covered. At serving time unmold on platter. Surround with watercress and 6 lemon slices. Serves 6.