This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Tomato Aspic Salad
1 1/4 c. boiling water to
1 – 3 oz pkg lemon or orange or lime jello
Add 1/2 tsp salt
1 1/2 Tbsp. vinegar
dash of pepper
1 – 8 oz. can tomato sauce with onion.
Pour into molds.