Cucumber Jelly Salad Recipe
Ingredients
| Cucumber | 1 Pint, grated | |
| Salt and paprika | ||
| Vinegar | 2 Tablespoon | |
| Oil | 1 Tablespoon | |
| Gelatin | 1 Teaspoon | |
| Cold water | 2 Teaspoon | |
| 6 halves of walnut meats | ||
| Mayonnaise | ||
| Lettuce leaves | ||
| Salt | To Taste | |
Directions
Peel cucumbers, removing most of the white as well as the green skin.
Grate enough to give one pint and season with salt, paprika, vinegar and oil.
Add gelatin mixed with cold water.
Place over the fire until warm and well mixed.
Do not boil.
In the bottom of an individual mold put a half kernel of walnut, then pour in the cucumber mixture and when it has cooled, chill.
When ready to serve, turn each mold on to a nest of young lettuce leaves, and add a spoonful of mayonnaise.
Grate enough to give one pint and season with salt, paprika, vinegar and oil.
Add gelatin mixed with cold water.
Place over the fire until warm and well mixed.
Do not boil.
In the bottom of an individual mold put a half kernel of walnut, then pour in the cucumber mixture and when it has cooled, chill.
When ready to serve, turn each mold on to a nest of young lettuce leaves, and add a spoonful of mayonnaise.
Chef
