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Show Cucumber Jelly Salad. Pare and grate four large cucumbers, cucum-bers, add one and one-half cupfuls of boiling water, twelve peppercorns, one teaspoonful of chopped onion and scant one-half teaspoonful of salt; let simmer 20 minutes, add one-half box gelatin softened in one-half cup of cold water; stir until dissolved, then strain through a double thickness of cheesecloth. Line a mold with slices of fresh cucumber, fill with the jelly when it begins to thicken and let harden on ice. Unmold and serve on a bed of watercress. |