Four large cucumbers ; one small onion; half-box of gelatine soaked in half a cupful of cold water; salt and white pepper to taste.

Peel the cucumbers, cut into thick slices, and put them and the sliced onion over the fire with a scant quart of water. Simmer for an hour, stir in the gelatine, and, when this is dissolved, season the jelly, strain it, and set it aside to cool. It may be formed in small moulds and turned out on lettuce-leaves, or used in a border-mould for garnishing a fish or tomato salad, or set to form in a salad-bowl and taken out by the spoonful and served on lettuce-leaves. French dressing is better with it than mayonnaise.

Tomato Aspic

One pint of tomato-liquor, strained from the can or from fresh tomatoes, stewed. Half a box of gelatine, soaked half an hour in a cupful of cold water; one slice of onion; one bay-leaf; two cloves; a spray of parsley; salt and cayenne to taste.

Stew the bay-leaf, onion, parsley, and cloves in the tomato-liquor for fifteen minutes, stir in the gelatine, season, and strain the aspic through flannel without squeezing. It may be used like the cucumber jelly, as a salad, served on lettuce or to garnish other salads or dishes of cold meats. Some cooks add a little beef-extract to the jelly, but it detracts from the distinctive flavor of the tomato.