STUFFED EGGS IN CUCUMBER JELLY
2 large cucumbers
3/4 cup cold water
1 TBS. unflavored gelatin
1/4 tsp. onion juice
1 tsp. lemon juice
3 Picnic Eggs, cut crosswise (recipe follows)
Pare, slice and cook cucumbers in 1/2 cup of cold water until tender. Force through a sieve, measure, and add enough water to make 2 cups. Soften gelatin in remaining water (1/4 cup). Dissolve in hot cucumber mixture. Cool. Add remaining ingredients. Chill until mixture starts to thicken. Cover bottom of individual molds with 1/4 inch of jelly. Chill. When nearly firm, place 1/2 stuffed egg, cut side down, on gelatin in each mold. Cover with remaining jelly and chill until firm. Unmold and serve on lettuce. Serves 6.
Variation - STUFFED EGGS IN TOMATO JELLY
Soften 1 tablespoon of gelatin in 1/4 cup cold water. Dissolve in 2 cups of tomato juice and add 1/2 tsp. of salt. Use as above. Add minced onion to yolks of Picnic Eggs. Press a curled anchovy into center of each yolk. Add chopped olives to egg yolks.
4 hard cooked eggs
1/4 tsp. salt
1/2 tsp. dry mustard
1 tsp. vinegar
1 TBS. melted butter.
Cut eggs into halves. Remove yolks and mash. Combine with remaining ingedients. Refill the whites with mixture. (If desired, add 3 drops onion juice or 1 TBS. mayonnaise or Thousand Island dressing).
All recipes from: 300 Ways to Serve EGGS, Frances Troy Northcross in collaboration with the Culinary Arts Institute, Consolidated Book Publishers, 1940.