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