ingredients in a stockpot and cover with cold water. Bring to a boil, skim, and simmer for 20 minutes. Strain the liquid, return to heat, and reduce it by one-fourth. Skim carefully during the reducing process. Remove from heat and measure the remaining liquid. For each 2 cups hot stock, add 1 tablespoon gelatin dissolved in 2 tablespoons cold water. Add salt and white pepper to taste. Pour into flat pan and chill for 2-3 hours. ***Garnish*** Use any combination of 4 or 5 cold fresh seasonal vegetables, cut thinly and shredded. ***Assembly*** Remove the jelly from the refrigerator half an hour before serving. Let stand at room temperature to warm slightly (if it is served (Continued)