Preparation:
Dissolve Jell-O in boiling water. Add cucumber, vinegar, onion juice, Cayenne, and salt. Force through sieve, and add enough green coloring to make mixture a delicate green. Turn into pan, 8 x 8 x 2 inches. Chill until firm. Cut in squares and serve on lettuce. Garnish with Hellmann's Blue Ribbon Mayonnais |