Cucumber-Cream Mold

Go spicy with this semi-hot salad.

Makes 6 servings.

1 package (3 ounces) lemon-flavor gelatin
3/4 cup hot water
1/2 cup cold water
2 tablespoons lemon juice
1 teaspoon salt
1/8 teaspoon pepper
1 medium-size cucumber
2 medium-size carrots, pared
1 ripe olive
1 tablespoon chopped parsley
1 teaspoon grated onion
1 teaspoon dairy sour cream
Watercress

Procedure:
1. Dissolve gelatin in hot water in medium-size bowl; stir in cold water, lemon juice, salt and pepper. Spoon a thin layer into 4-cup mold or dish;set mold in larger pan of ice and water to speed setting. Chill until just beginning to be sticky-firm. (Keep remaining gelatin at room temperature.)
2. lice half the cucumber very thin; arrange slices, overlapping, in ring on sticky-firm gelatin in mold. Cut 5 thin slices from a carrot and 1 slice from ripe to make a flower design. Carefully spoon in another thin layer of gelatin; let set until sticky-firm.
3. Pare and chop remaining cucumber and grate carrots into small bowl. Stir in parsley and onion, then sour cream; fold into remaining gelatin. Spoon over chilled gelatin in mold; remove from ice; chill until firm.
4. Unmold by first loosening around edge with thin-blade knife, then dipping quickly in and out of a pan of hot water. Invert onto serving; plate garnish with watercress.