Slice cucumbers thin and soak in cold water, drain and dry. Mix with salad dressing or with thick sour cream, highly seasoned with black pepper. If the flavor of garlic is desired, rub a salad bowl with cut garlic, fill with thinly sliced cucumbers and sprinkle with any of the following ingredients, covering with another layer of cucumbers and dressing on top: Minced chives, grated onions, lemon juice, cress, celery, mushrooms, chopped hard-boiled eggs. Spanish onion, tomatoes, chopped olives. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation I

Soak 1 tablespoon of gelatin in 1/2 cup of cold water. Add to 3 tablespoons of vinegar, 1 cucum'ber, chopped fine, salt and pepper to taste. Pour over the gelatin and cook until it is dissolved. Mould and serve with mayonnaise dressing. - Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111.

Variation II

Select fresh, crisp, green cucumbers. Pare, throw them into cold water for 1/2 an hr. Cut into thin slices, soak in fresh, very cold water for an hr., drain, cover with French dressing, and serve at once. Do not add salt to the water, but, if convenient, add a piece of ice. Cucumbers, wilted, are perhaps the most indigestible of all vegetables. - Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111.

French Cucumber Salad

Peel 3 cucumbers and cut into halves lengthwise, taking out the seeds. Place in ice-cold water for 1 hr. Chop 1 pt. of watercress and mix with 3 peeled chopped tomatoes. Add 1/2 teaspoon of onion juice, 1/2 to 3/4 of a teaspoon of salt and a dash of cayenne pepper. Dry the cucumbers in a napkin, fill them with the mixture and lay on lettuce leaves. Squeeze over the filling the juice of 1 lemon, 1 tablespoon of olive oil, and serve at once. - Mrs. E. D. Kelley, Winnetka, 111.

Variation I

Peel 4 cucumbers and slice thin layers lengthwise until the seeds are reached. Place a layer of cucumber slices in a dish, sprinkle with a layer of salt. Repeat until all sliced cucumbers are used. Allow to stand for several hours on the ice. When ready to use remove cucumbers from the liquid, spread on a towel and wipe dry. Place in a bowl and add, alternately, 1/2 cup of sweet cream and 1/4 cup of vinegar. Serve on head of lettuce or cress. - Mrs. F. C. Winter, Winnetka, 111.