Peel 4 large cucumbers and cut in thin slices. Put in saucepan with 1 cup cold water, bring to boiling point, and cook slowly until soft; then force through a puree strainer. Add 2 1/2 tablespoons granulated gelatin, dissolved in 3/4 cup boiling water, a few drops onion juice, 1 tablespoon vinegar, a few grains cayenne, and salt and pepper to taste. Color with leaf green, strain through cheesecloth, and mould. After removing from mould, fill space with tomato mayonnaise. Garnish sides of mould with thin slices of cucumber shaped with a small round fluted cutter, and on the center of each slice place a circular piece of truffle. Garnish around base of mould with small tomatoes, peeled, chilled, and cut in halves crosswise. On each slice of tomato place a circular fluted slice of cucumber, and over all a circular piece of truffle. Mayonnaise colored red with tomato puree. - Mrs. W. H. Willis, Glencoe, 111.