Home › Salads › Cucumber Salad (Saucepan put one teaspoonful)

Cucumber Salad (Saucepan put one teaspoonful)

In a saucepan put one teaspoonful of pepper corns, one teaspoonful of salt, one very small blade of mace and one-half of a bay leaf; add three cupfuls of freshly boiled water, cover and let steep for fifteen minutes, add one box of gelatine which has been soaked in one cupful of water; when dissolved, strain, add one cupful of strong tarragon vinegar and color a pretty green with color paste; wet twenty small timbale molds in cold water, drain and pour in jelly to the depth of a quarter of an inch. Set away until firm, then in the bottom of each mold put a round, thin slice of cucumber and arrange strips around the sides; fill the centers with tiny diced cucumbers and carefully pour in enough liquid jelly to fill the molds even full. Put away until firm, turn out on lettuce leaves and garnish with mayonnaise. This will serve a party of twenty.