Jellied Tomato Salad

Source: Recipe Source

Recipe By : Mrs. Charles Q. Gage

Bottom Layer
2 1/2 C Tomato Juice
2 Tbsp Unflavored Gelatin
1/2 C Cold Water
1/2 C Lemon Juice
2 Tbsp Grated Onions
1 1/2 C Chopped Celery
1/2 C Catsup
1/2 tsp Salt

Top Layer
1 tbsp Unflavored Gelatin
1/2 C Cold Water
1 C Hot Water
1 C Cottage Cheese
1 C Mayonnaise

FOR THE BOTTOM LAYER:

Heat tomato juice to boiling. Soften gelatin in cold water; dissolve in
hot tomato juice. Add lemon juice, onion, celery, catsup, and salt. Pour
in a mold and refrigerate. Add top layer when bottom layer is firm.

FOR THE TOP LAYER:

Soften gelatin in cold water; dissolve it in hot water. Add cottage cheese
and mayonnaise. Pour this over congealed first layer. Chill until set.

Serves 10

Source: "Mountain Measures" -- Junior League of Charleston, WV
ed. 1974