Sprinkle gelatine on ½ cup cold water to soften. Combine the remaining water, tomato juice, salt, and spices. Bring to a full boil. Strain to remove spices. (It is helpful to place whole spices in a tea ball, so that they can be removed without straining the broth.) Stir in softened gelatine until thoroughly dissolved. Serve hot, or chilled to soft jelly consistency. VARIATION: Use 1½ cups canned tomatoes instead of tomato juice. Strain before adding softened gelatine. _1 Serving Equals Free Choice_ JELLIED BEEF BOUILLON _6 Servings_ _1 Serving Equals Free Choice_ 1 envelope Knox Unflavored Gelatine 3 cups water 3 beef bouillon cubes 2 tablespoons strained lemon juice Sprinkle gelatine on ½ cup cold water to soften. Simmer bouillon cubes in the remaining water until dissolved. Add softened gelatine and stir until dissolved. Stir in lemon juice. Serve hot, or chilled to soft jelly consistency. JELLIED TOMATO BEEF BOUILLON _6 Servings_ _1 Serving Equals Free Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold water 2 tablespoons minced onion 1¾ cups fat-free, brown meat stock 1 cup tomatoes 1 tablespoon chopped parsley dash powdered cloves ½ teaspoon salt Sprinkle gelatine on the cold water to soften. Simmer onion in meat stock with tomatoes, parsley, cloves, and salt until tender. Strain. Add softened gelatine and stir until thoroughly dissolved. Measure, and if necessary, add very hot water to make 3 cups. Serve hot, or chilled to soft jelly consistency. VARIATIONS: Use 2 beef bouillon cubes and 1¾ cups water instead of meat stock, if desired. _1 Serving Equals Free Choice_ Use 1 cup tomato juice instead of tomatoes. _1 Serving Equals Free Choice_ Use 2 beef bouillon cubes and 1¾ cups water instead of meat stock, and use 1 cup tomato juice instead of tomatoes. _1 Serving Equals Free Choice_ JELLIED CONSOMMÉ ... Use reconstituted canned consommé or clarified beef, veal, or chicken stock instead of water, bouillon cubes, and lemon juice. _1 Serving Equals Free Choice_ JELLIED CHICKEN BOUILLON ... Use chicken bouillon cubes instead of beef bouillon cubes. Season with ½ teaspoon salt, ¼ teaspoon each pepper and mace instead of lemon juice. _1 Serving Equals Free Choice_ JELLIED CHICKEN BROTH ... Use 3 cups clarified chicken broth instead of bouillon cubes and water. Season same as Jellied Chicken Bouillon. _1 Serving Equals Free Choice_ JELLIED TOMATO CHICKEN BOUILLON _6 Servings_ _1 Serving Equals Free Choice_ 1 envelope Knox Unflavored Gelatine 2 cups chicken broth 1 cup strained tomatoes or tomato juice ½ teaspoon salt Sprinkle gelatine on ½ cup cold broth to soften. Heat the remaining broth, tomato juice, and salt until very hot. Add softened gelatine and stir until thoroughly dissolved. Serve piping hot, or chilled to soft jelly consistency.