CUCUMBER MOUSSE

1 tablespoon gelatin 3/4 teaspoon paprika
1/4 cup cold water 1 cup whipping cream
1 tablespoon vinegar 3/4 cup peeled, seeded, chopped
1 1/2 teaspoons finely chopped onion cucumber
1/2 teaspoon salt 1/4 cup unpeeled, seeded, chopped
cucumber

Soak gelatin in cold water and vinegar for 5 minutes, then dissolve over
hot water. Add onion, salt and paprika, stir well, then cool until mixture
is the consistency of heavy syrup. Whip cream until stiff, gradually beat
in gelatin mixture, then fold in cucumber. Turn into a large mold or into
individual molds and chill until set, about 11/2 hours. 6 to 8 servings.
May be frozen and stored one month in home freezer.

GARDEN GLOW SALAD

1 tablespoon gelatin 1/4 cup vinegar
1/4 cup cold water 2 cups shredded leaf lettuce
1 cup boiling water 1/2 cup thinly sliced carrot
1/4 cup sugar 1 cup cooked green peas
1/2 teaspoon salt 1 teaspoon chopped onion

Soak gelatin in cold water for 5 minutes. Add boiling water, sugar,
salt and vinegar. Stir until gelatin is dissolved, then cool. Combine
vegetables and pack into mold. Pour in jelly mixture and chill until firm.
Unmold on lettuce leaves. Serve with salad dressing. 6 servings.

TOMATO ASPIC

2 1/2 cups tomato juice 1 teaspoon mixed pickling spice
(1 20-ounce can) (including a small piece of bay leaf)
1 teaspoon sugar 2 tablespoons gelatin
1/2 teaspoon salt 1/2 cup cold water

Combine tomato juice, sugar and salt in saucepan. Add mixed pick-
ling spice tied loosely in a cheesecloth bag. Bring to a boil, then cover and
simmer gently for 10 minutes. Meanwhile soak gelatin in cold water for
5 minutes. Remove spice bag, add soaked gelatin and stir until dissolved.
Pour into large mold or into individual molds and chill until set—1 1/2 to
2 hours. Makes 3 cups.

JELLIED VEGETABLE SALAD

1 package lemon jelly powder 1/2 cup finely chopped celery
1 1/2 cups hot water 1/2 cup shredded carrot
2 tablespoons vinegar 2 tablespoons finely chopped onion
1/2 teaspoon salt 1 cup canned peas, drained
Few grains pepper OR cooked fresh peas
1/2 cup chopped cabbage Green pepper rings (optional)

Dissolve jelly powder in hot water, then stir in vinegar, salt and pepper.
Chill mixture until it is the consistency of heavy syrup. Fold in cabbage,
celery, carrot, onion and peas. Arrange green pepper rings in bottom of a
large mold or individual molds, fill molds with gelatin-vegetable mixture and
chill until set, about 1 hour. 6 servings.

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