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Cucumber Jelly

1 3/4 cups cucumber pulp 1/3 package vegetable gelatine--1/4 ounce 1/4 cup lemon juice 1 cup water 1/2 teaspoon salt Few drops onion juice To prepare the cucumber pulp, peel the cucumbers, and grate; strain through a colander, and press through as much liquid as possible. Add the lemon juice, salt and onion juice. Prepare the vegetable gelatine by soaking in warm water twenty minutes or more. Drain, and cook in the boiling water five to ten minutes. Strain, and add to the juices. Turn into molds wet with cold water. When firm, unmold, and serve upon a lettuce leaf with a salad dressing.