|Unflavored gelatin||4 Teaspoon|
|Catsup||1⁄3 Cup (5.33 tbs)|
|Canned tomato soup||10 1⁄2 Ounce|
|Cream cheese||3 Ounce|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Cream/Evaporated milk||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Canned shrimp/Canned lobster||9 Ounce, drained|
|Diced celery||1 1⁄2 Cup (24 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped pimento||1 Tablespoon|
Sprinkle 1 teaspoon gelatin over catsup.
Heat catsup, stirring constantly to dissolve gelatin.
Spoon catsup into any mold; place in refrigerator to congeal.
Sprinkle remaining gelatin over tomato soup; heat soup to dissolve gelatin.
Soften cream cheese with mayonnaise and cream; add lemon juice.
Stir into tomato soup.
Fold shrimp or lobster, celery, green pepper and pimento into tomato soup mixture.
Pour over congealed catsup.
Chill for several hours.
Unmold; garnish with watercress or endive.