Ingredients
1 tin Tomato Juice
3 cups Water
3 1/2 dessertspoons Gelatine
1 large tin Sardines
Method
Make up the contents of tin of tomato juice to 3 cups of water. Bring to boil, add 3 1/2 dessertspoons gelatine previously moistened in some of the tomato mixture. Set in a ring mould. When required fill centre with potato salad and lay the contents of one large tin sardines closely around top of jelly. Garnish with chopped mint.