4 cups tomato juice
1/3 cup chopped celery leaves
1/3 cup chopped onion
2 1/2 tablespoons sugar
1 1/4 teaspoons salt
1 bay leaf
1/2 cup cold water
2 envelopes unflavored gelatin
2 1/2 tablespoons cider vinegar
1. Set out a 1-quart mold.
2. Pour tomato juice into a saucepan.
3. Add celery leaves, onion, sugar, salt and bay leaf to tomato juice.
4. Simmer, uncovered 10 minutes, stirring occasionally.
5. Meanwhile, pour water into a small bowl.
6. Sprinkle gelatin evenly over water.
7. Let stand until softened.
8. Lightly oil the mold with salad or cooking oil (not olive oil); set aside to drain.
9. Remove tomato juice mixture from heat and strain into a large bowl. Immediately add the softened gelatin to hot tomato juice mixture and stir until gelatin is completely dissolved.
10. Add cider vinegar and stir well.
11. Pour tomato-juice mixture into the prepared mold. Cool; chill in refrigerator until firm.
12. Unmold onto chilled serving plate.
6 TO 8 SERVINGS