|Tomatoes||4 Cup (64 tbs) (Cooked Or Canned)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Bay leaves||2 Small|
|Unflavored gelatin||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon (Fresh, Frozen, Or Canned)|
|Finely cut celery||1 Cup (16 tbs)|
Combine the tomatoes, onion, celery leaves, brown sugar, salt, bay leaves, and cloves.
Simmer 20 minutes; then strain.
Measure 3 1/3 cups.
Soften the gelatin in cold water; then dissolve in hot tomato mixture.
Add lemon juice.
Chill mixture till partially set.
Add celery; then chill in 5 cup ring mold till firm.
Unmold on serving platter.
Border with parsley and center with bowl of mayonnaise.