1 envelope plain gelatine
1/2 cup cold water
1 (3-oz) pkg lime jelly powder
1 1/4 cups boiling water
1/2 cup lemon or lime juice
2 tsp onion juice
3/4 tsp salt
2 cucumbers, peeled
1/2 cup chopped celery
1/4 cup chopped parsley
2 cups whipped cream
Soften gelatine in the cold water.
Stir lime jelly powder into the boiling water, then stir in the gelatine.
When dissolved, add the next four ingredients.
Chill until as thick as jam.
Meanwhile, remove seeds from cucumber and grate coarsely.
Fold into the jelly mixture with remaining ingredients.
Scrape into a 1 1/2 quart oiled ring mold and chill until set.
Unmold and fill centre with about 4 cups of tuna-fish salad.