Bring the milk to the boil and add the gelatin, well drained.

Take from the fire, add the gelatin, strain, and stand it aside to cool.

Bring to boiling point, and add the gelatin.

When the milk mixture starts to steam, remove the saucepan off the heat, and add the gelatin.

Put one quart of good bouillon, chicken or beef, over the fire, and boil it rapidly until reduced to a pint; add the gelatin.

Add the gelatin, stir until the gelatin is dissolved, and strain.

Add the gelatin mixture to the cream and milk mixture and stir well.

Add all the seasoning to the tomatoes, bring to boiling point, add the gelatin, and strain.

Add the gelatin to the stock, soak for twenty minutes, bring to a boil and add the seasoning; then stir in the drained cucumber.