So Many Different Aspic's on Jell-O, Gelee` and Jellied Salads

Here’s something to ponder… is aspic a fancy name for
Jell-O? Or is Gelee` a fancy name for jellied salad? Or………? I did not realize how many points of view there were on this subject. My grandmother insists that aspics are always savory and Jell-O or jellied salads tend to be sweet. My aunt on the other hand says; “Jell-O is a jellied salad when you put vegetables in it”. For example my aunt makes a lemon Jell-O with shredded cabbage and carrots which she tops with a dollop of Miracle Whip salad dressing (really delicious by the way). This would be referred to as a jellied salad. Now my mother frequently made the lime Jell-O with cottage cheese and pineapple in it. If my mother made it in the Pyrex baking dish it was her lime Jell-O salad if she put it in her Jell-O mold it was her Jell-O mold fruit dessert. Needless to say it is quite confusing depending on who you talk to. I guess all that really matters with any food is that it tastes good, gets people together and conjures up some good memories in the process.

Vintage Aspic

1 1/4 cups tomato juice
1/8 teaspoon crushed basil
1/4 teaspoon salt
1 (3 oz.) pkg. lemon Jell-O
3/4 cup white dinner wine
3 tablespoons white wine vinegar
1/3 cup crumbled blue cheese (optional but good)

Heat tomato juice, basil and salt to boiling. Add Jell-O and stir until dissolved. Remove from heat; blend in wine and wine vinegar. Chill until mixture begins to thicken. Stir in crumbled cheese.
Turn into small ring mold. Serve on salad greens, can be topped with sour cream. Flavor improves with age, can be made several days in advance. Serves 5-6.