CUCUMBER MOLD SALAD

         1 tbsp gelatin            4 tbsp lemon juice
         3 tbsp cold water         1 large cucumber
         2 tbsp sugar              20 oz can crushed pineapple

Soak gelatin in cold water for about five minutes. Press the juice from the pineapple (there should be about ½ to ¾ cup) into a saucepan and heat to boiling; pour over the gelatin, stir, and add sugar and lemon juice. Cool to room temperature, then chill in the refrigerator until partially set, about 1-2 hours.

Chop cucumber (about 1-½ cups), and mix the cucumber and pineapple into the gelatin. Rinse a pan or ring mold with cold water and pour mixture into it. Chill in refrigerator until firm.

Can be served as is, or on lettuce, decorated with celery and radishes.

Adapted from “Norge Cold Cookery & Recipe Digest” (1947). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!