Tomato Jelly Salad

3 tablespoons plain gelatin 1/2 cup cold water 1 quart tomato juice heated 1 teaspoon sugar 2 slices of onion, chopped

1 tablespoon finely chopped green pepper 2 tablespoons finely-chopped celery 1 cup shredded cabbage Mayonnaise 1 tablespoon chopped parsley

Directions:
Place cold water in a small bowl and sprinkle gelatin over top to soften. Heat tomato juice to boiling; add 1 teaspoon sugar and softened gelatin. Stir until completely dissolved (at least two full minutes.) Add onion, celery, and cabbage. Pour mixture into serving bowl and chill until set. Before serving, spread mayonnaise lightly over the top of the gelatin and sprinkle with chopped parsley.

Notes:
My mother Doris Hill collected this recipe.