Tomato Aspic

3 cups tomato juice
1 Tbsp instant pepper flakes
1 Tbsp sugar
1 1/2 tsp basil
1 tsp whole cloves
1/2 tsp seasoned salt
1/2 tsp celery salt
2 packages unflavored gelatin
1 cup cold tomato juice
1/4 cup vinegar

Combine 3 cups tomato juice and seasonings in a saucepan. Bring to a boil, let simmer 10 minutes. Meanwhile soften gelatin in cold tomato juice. After tomato juice and spices are simmered 12 minutes, blend in softened gelatin. Strain; add vinegar. Pour into lightly greased 1-quart mold. Chill until aspic is the consistency of egg white, then fold in finely chopped vegetables, if desired.

Yields 6 to 8 servings.

[Handwritten. Once again, the handwriting of a young person. But who? Kind of looks like a Young Women recipe project--Beehive, most likely. But I'm guessing.]