Fay Bainter's Jellied Tongue and Salad Greens

Fay Bainter's Jellied Tongue and Salad Greens

4 cups tomatoes, 2 medium sliced onions, 1 cup diced celery, 1 teaspoon salt, 3 cloves, 1/8 teaspoon of pepper, 2 tablespoons granulated gelatin, 1/4 cup cold water, 2 cups diced canned or cooked tongue, 1 1/2 cups of cooked peas, 1/2 cup diced celery, 1/4 cup minced onion, 1/2 cup French dressing, mixed salad greens.

Combine tomatoes, sliced onions, 1 cup diced celery, salt, cloves, and pepper. Cook for 15 minutes. Press through a sieve, then add the gelatin which several minutes earlier has been sprinkled on the cold water. Stir until the gelatin is dissolved, then cool until mixture begins to set. Now add tongue, peas, minced onions, and the balance of the celery, all of which have been chilling in the French dressing. Turn into a big mold and chill until firm. Unmold on a platter and fill center with salad greens mixed with desired dressing.