Cucumber Jelly Recipe

Half a box of gelatine soaked for an hour in half a cup of cold water.

Remove the seeds from a small green pepper, peel and cut into slices

two large, fine, fresh cucumbers, or three small ones and a small white

onion. Put in a saucepan, add a bay leaf and a bouquet of parsley, cover

with boiling water and cook until tender; remove the parsley and bay

leaf, add a saltspoonful of sugar, salt to taste--more than a

teaspoonful will be required--and press through a fine sieve. There

should be, when strained, two cups and a half. Pour it over the soaked

gelatine--if it is not hot enough to dissolve the gelatine place the

saucepan over the fire for a moment--then run it through the same sieve

again; set aside in a bowl to cool. When perfectly cold and beginning to

congeal, stir it well and pour into a pretty, round mould; set it on ice

until ready to serve. Turn it out on a plate and arrange fresh, crisp,

young lettuce leaves around it, into each of which put a spoonful of

mayonnaise or cream dressing.



[3] This jelly may be colored a delicate green by using extract of

spinach (see recipe, page 164). Its appearance is much improved

thereby.

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