Baked Stuffed Cucumbers

Wipe and peel cucumbers, cut in two-inch pieces, crosswise, removing seeds. Mix four tablespoons bread crumbs, two tablespoons finely chopped cooked ham, and two tablespoons grated Parmesan cheese. Moisten with tomato sauce, and season with salt, pepper, and cayenne. Put cucumber cups in shallow pan, fill with mixture, surround with chicken stock and bake thirty minutes. Remove, cover with buttered bread crumbs and bake until crumbs are brown.

Cucumber Jelly

2 cups chicken stock 1 slice onion 1 sprig parsley.

2 cucumbers.

1 1/2 tablespoons granulated gelatine.

Green coloring.

To chicken stock add onion, parsley and cucumbers, pared and grated. Cover and let stand two hours. - Heat gradually to the boiling point, add gelatine, and color green. Let stand until nearly cold; then strain into individual paper cases, in the bottom of each of which is a slice of cucumber. Garnish tops with Mayonnaise Dressing and halves of blanched Jordan almonds.