It is clear that this is a recipe Edith was very proud of, as she served it at many dinner
parties during her first marriage.  Although her children agree, now as then, that the
idea of tomato-flavored Jello is odious, (and the name has unpleasant overtones) this is
probably a very sophisticated dish, and certainly an acquired taste.

1/2 bay leaf
few drops Tabasco/Worcestershire sauce
4 slices of onion
1/2 teaspoon salt to:

two large cans of tomato juice (92 ounces) and simmer for 10 minutes

Soften:  6 envelopes of gelatin in 2 cups of water

Dissolve the gelatin mixture into the tomato juice.

Add 2 tablespoons of lemon juice.

Strain.  Pour into ring mold which has been rinsed with cold water.  Chill in refrigerator
until firm.  Unmold and trim with parsley; may be unmolded onto lettuce leaves.  
Serve with mayonnaise.
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