|Cucumbers||4 Small, peeled|
|Water||2 Cup (32 tbs)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Finely grated onion||1 Tablespoon (Yellow Variety)|
|Lemon juice||4 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Green food color||3 Drop|
Coarsely chop 2 cucumbers and simmer, covered, with water and salt about 20 minutes until mushy; drain liquid into gelatin, set over low heat, and heat and stir until dissolved.
Press cooked cucumbers through a fine sieve, then mix into gelatin along with onion, lemon juice, Worcestershire, cayenne, and coloring.
Cover and chill until syrupy.
Meanwhile, halve and seed remaining cucumbers and coarsely grate.
Mix into gelatin, spoon into an ungreased 5-cup mold, and chill until firm.
Unmold and serve on crisp greens.
Pass mayonnaise, if you like, or Old-Fashioned Cooked Dressing.