CUCUMBER MOUSSE AND TOMATO ASPIC MOLDS

(To make a day ahead)
Base:

4 envelopes unflavoured gelatine 3 cups boiling water

14, cup sugar Y4 cup lemon juice
2 tsps. salt 14 cup cider vinegar

14 cup mayonnaise 1 cup grated cucumber

few drops green food colouring (skin left on), not drained

2 cups tomato juice 2 tsps. Worcestershire Sauce
1 tbsp. onion juice few drops Tabasco

MIX gelatine, sugar and salt in medium bowl. Add boiling water and stir until
gelatine is thoroughly dissolved. Add lemon juice and vinegar and mix well.

REMOVE 2 cups of the base and place in small bowl. Add to this 4% cup

mayonnaise and blend in with rotary beater. Add enough food colouring to

make liquid a pale green. Stir in grated cucumber. Chill until partially set.

Mix lightly to distribute cucumber evenly and pour mixture into 8 cone-

shaped drinking cups which have been propped up in small juice glasses or

similar size containers. A 4-cup mold may be used in place of cones. Chill

until firm.

To remaining base in bowl, stir in tomato juice, onion juice, Worcestershire

Sauce and Tabasco. Pour into 8 cone-shaped drinking cups or 4-cup mold.

Chill until firm.

*UNMOLD on serving dish and garnish with greens, parsley or watercress,

stuffed and ripe olives.

*Note: To unmold cones simply unwind paper carefully. Do not dip in
warm water.

YIELD:—16 servings.

FLOWER POT OF FRUITS

Arrange a variety of fruits such as pineapple chunks, thick banana slices
(dipped in lemon juice), mandarin orange sections, maraschino cherries and
grapes on sticks. Place in deep container or flowerpot which has been filled
with celery (upright stalks) or cottage cheese. Insert watercress or parsley
around edge to give a touch of green.

EXTRA RECIPES

PINE CONES
(a “‘candy-like’’ unbaked cookie)
114 cups fine graham cracker crumbs 2 tbsps. light corn syrup
114 cups icing sugar 1 tbsp. rum flavouring
3 tbsps. cocoa 14 Ib. blanched almonds, slivered
3 tbsps. cream and toasted

COMBINE graham cracker crumbs, icing sugar and cocoa. Mix well. Add
cream, corn syrup and rum flavouring and mix thoroughly.

SHAPE rounded tablespoons of the mixture into ovals. Press and overlap
slivered almonds into the ovals to resemble pine cones.

YIELD:—about 2 dozen.

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