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Crisp Cucumber Aspic

Crisp Cucumber Aspic
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Mrs. Griswold Frelinghuysen of Woodstock, Vermont, perfected this appetizing summer dish.


  • 2 thin cucumbers, 1 peeled, 1 unpeeled
  • 2 tender stalks celery, minced
  • 1/2 green pepper, minced
  • 1 tablespoon grated onion
  • chopped herbs, dill, chives, or parsley as available
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/4 cup lemon juice
  • 1/4 cup vinegar
  • 2 packages gelatin softened in 1/2 cup cold water
  • 2 cups boiling water
  • 2 or 3 drops green food coloring


Slice the seedless end parts of both cucumbers using about half of each. Then remove the seeds from the center sections and dice them. Mix together all of the diced vegetables and the cucumber slices. Add the seasonings, and last the gelatin softened in water, the boiling water, and the food coloring. Pour into a 1-quart mold and chill until set. Serve on greens, with sour cream dressing.
Updated Tuesday, October 16th, 2007
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