Cucumber Aspic Recipe

Four large cucumbers, one small onion, half a box of gelatine soaked in

half a cup of cold water, salt and white pepper to taste. Peel the

cucumbers, cut into thick slices and place, with the sliced onion, over

the fire with a scant quart of water. Simmer for an hour, stir in the

gelatine and, when this is dissolved, season the jelly, strain it and

set aside to cool. It may be formed into small moulds and turned out on

lettuce leaves, or used in a border-mould for garnishing a fish or

tomato salad, or set to form in a salad bowl and taken out by the

spoonful and served on lettuce leaves. French dressing is better with it

than mayonnaise.