Aspic-Bean Molds

Green beans give individual jellied tomato salads a different flavor lift.

Makes 6 servings.

1 envelope unflavored gelatin
2 cups tomato juice
2 tablespoons lemon juice
Few drops liquid red pepper seasoning
1/2 teaspoon salt
1 cup crisply cooked cut green beans
Iceberg lettuce
1 1/2 teaspoons mayonnaise or salad dressing

Procedure:
1. Soften gelatin in 1/2 cup of the tomato juice in a medium-size saucepan; heat slowly, stirring constantly until gelatin dissolves; remove from heat. Stir in remaining tomato juice,lemon juice,liquid red pepper seasoning and salt. Chill until as thick as unbeaten egg white.
2. Fold in green beans; spoon into 6 individual molds or 5-ounce custard cups. Chill several hours, or until firm.When ready to serve, unmold onto lettuce-lined plates. Top each with mayonnaise or salad dressing.