Cucumber Cream Mold
|Lemon gelatin||3 Ounce (1 Package)|
|Hot water||3⁄4 Cup (12 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Carrots||2 Medium, pared|
|Chopped parsley||1 Tablespoon|
|Grated onion||1 Teaspoon|
|Dairy sour cream||8 Ounce (1 Carton)|
1. Dissolve gelatin in hot water in medium-size bowl; stir in cold water, lemon juice, salt and pepper. Spoon a thin layer into 4-cup mold or bowl; set mold in larger pan of ice and water to speed setting. Chill until just beginning to be sticky-firm. (Keep the remaining gelatin at room temperature.)
2. Slice half of the cucumber very thin; arrange the slices, overlapping, in ring on sticky-firm gelatin in mold. Cut 5 thin slices from a carrot and 1 slice from ripe olive; arrange in center of cucumber ring to make a flower design. Carefully spoon in another thin layer of gelatin; let set until sticky-firm.
3. Pare and chop remaining cucumber and grate carrots into small bowl. Stir in parsley and onion, then sour cream; fold into remaining gelatin. Spoon over chilled gelatin in mold; remove from ice-chill until firm.
4. Unmold it by first loosening around the edge with a thin-blade knife, then dipping quickly in and out of a pan of hot water. Invert onto serving plate; garnish with watercress.