Once upon a time, tomato aspics were the brilliant red centerpieces of luncheon buffets. They were peppered with pimiento-stuffed olives or crisp bits of celery, chilled in ring-shaped molds, turned out onto lettuce-lined trays, and filled with the hostess's signature blend of chicken or shrimp salad.
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Ingredients:
2 tablespoons unflavored gelatin; 1/4 cup cold water; 1/4 cup boiling water; 4 cups tomato juice; 1 tablespoon onion; 1 teaspoon sugar; 1 teaspoon table salt; 1 teaspoon seasoned salt; 1 teaspoon Worcestershire sauce; 1/2 teaspoon celery seeds; 2 bay leaves; 2 whole cloves; 2 tablespoons fresh lemon juice; Fresh parsley
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