Tomato Jelly

From 1922:

With two cups of tomatoes chopped fine (either canned or fresh) cook a good size slice of onion, three cloves, a bay leaf, and a teaspoon each of salt and sugar and a dash of pepper. When cooked, rub through sieve and then add to the liquor half a package of soaked and dissolved gelatine. When gelatine is thoroughly dissolved pour the mixture into cups, place on ice or in a cool place and when solid serve on crisp lettuce leaves. I serve this with my meats, and sometimes just as a salad because we are so fond of it. –Mrs. S.J.T.

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