Congealed Pineapple and Cucumber Salad

Most Derby Breakfasts include a selection of salads, but this old gelatin salad is a favorite. It was already a standard before World War II, and has the advantage of being prepared days before the Breakfast. You doubt its age? Max, look at the name. When did you last hear of a gelatin salad that was called “Congealed”?

Congealed Pineapple and Cucumber Salad:

Pineapple Layer:
1 cup drained, crushed pineapple–save liquid
3-ounce package of lemon Jello
Pinch salt
½ cup grated carrots

To the drained pineapple juice add enough water to make 1 ¼ cups liquid. Bring liquid to boil and dissolve the Jello. Chill until slightly thickened. Stir in the salt, carrots, and pineapple. Chill overnight in a 8 x 13 casserole.

Cucumber Layer:

1 envelope unflavored gelatin
¼ cup cold water
1 cup mayonnaise
½ cup light cream
¼ teaspoon salt
1 tablespoon finely grated onion
12 cup chopped celery
½ cucumber, grated and drained
Green food coloring

For this layer, soften the gelatin in cold water. Combine the remaining ingredients, then add the gelatin. Add one drop green food coloring. You may need a second drop, but the effect is to be a delicate lime green. Pour this over the pineapple layer and chill until firm.

Cut into small squares and garnish with a mint strip, and perhaps a strawberry slice. At a regular meal this serves 6 to 8, but at a buffet it serves 10 to 12.