Tomato Aspic Ring

• 2 cups tomato juice
• 3 tablespoons sliced onion
• 2 tablespoons finely cut celery
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1 small bay leaf
• 2 whole cloves
• Small diced carrot
• 1½ tablespoons Knox gelatin
• 1 tablespoon lemon juice
• Shredded lettuce
• Watercress

Combine 1-1/2 cups tomato juice, bay leaf, carrot, onion, celery, sugar, salt, and cloves; simmer 5 minutes. Strain. Soften gelatin in the cold 1/2 cup tomato juice; stir into hot tomato mixture; add lemon juice. Chill until partially set. Grease individual ring molds or a large ring mold. Chill until firm. On the service plate or individual salad plates, scatter shredded greens and watercress. Unmold the aspic on the greens. Fill center of ring with combination of chilled tuna fish, diced celery, and mayonnaise. Garnish with a sprig of watercress in center. For a luncheon add cooked asparagus spears and deviled egg halves to each salad plate with the aspic and serve with hot rolls.