Ingredients:

2 tablespoons gelatine

2 tablespoons cold water

1 cup boiling gravy, tomato juice, or 1 cup boiling water into which 1 bouillon cube has been dissolved

1 cup left-over meat or fish chopped fine

1 cup chopped celery stalks or cooked vegetable

1 teaspoon salt

1/8 teaspoon cayenne

Directions:

1. In a medium bowl, soften gelatine in cold water.

2. Add other ingredients and stir until gelatine is dissolved.

3. Pour into mold dipped into cold water. Chill. Stir once or twice while hardening so meat does not settle to the bottom.

4. Serve chilled with salad dressing of your choice.

Note:

Decorate with red currants, lettuce, slices of avocado or any other fresh fruits and vegetables you prefer.