Corn and Tomato Salad

Ingredients

• 1 cup freshly cooked or canned corn (drained)
• 1 teaspoon salt
• 1 slice onion
• 1 teaspoon Worcestershire sauce
• 2 slices carrot
• 1 teaspoon baking soda
• 1 blade of celery, broken into pieces
• 1 sprig parsley
• 1 tablespoon granulated gelatin
• ¼ teaspoon black peppercorns
• 2 tablespoons cold water

Directions

1. Cook the corn, salt, onion, Worcestershire sauce, carrot, baking soda, celery, and parsley in a saucepan for 20 minutes.

2. Rub the mixture through a strainer.

3. Add baking soda, salt, Worcestershire sauce, and hot corn to the strained mixture.

4. Soak the gelatin in cold water and dissolve it over hot water.

5. Remove the first mixture from heat, add the dissolved gelatin, and mix well.

6. Pour the mixture into individual molds that have been wet with cold water.

7. Chill thoroughly, unmold, and serve on nests of lettuce leaves, garnished with mayonnaise dressing.