Myrtle’s Tomato Aspic is a full-on molded salad from another era, combining tomato juice, lemon Jell-O, stuffed olives, shrimp, and celery. The handwritten recipe even suggests filling a ring mold with chive cottage cheese—a wonderfully specific finishing touch that leaves no doubt this one was meant to make an entrance at the table.
4 cups tomato juice
2 bay leaves
2 tbs sugar
small tsp salt
1 tbs vinegar
celery leaves
2 tbs grated (or chopped) onion
Boil together (come to bubbling boil – stand a few minutes)
2 pkg lemon jello – in bowl
Strain liquid into jello, stir, and set.
When slightly congealed, add
1 small jar stuffed olives
1 can shrimp
1/2 cup diced celery
If in ring mold, place chive cottage cheese in center.