1 can (20 oz.) crushed pineapple
1 c. boiling water
2 pkg. (3 oz. size) lemon Jello
1/2 c. white wine vinegar
1/4 tsp. salt
2 med. cucumbers, pared, seeded & shredded (2 c.)
1/2 c. finely chopped celery
2 tbsp. grated onion
2 tbsp. horseradish
About 20 paper-thin slices cucumber
Watercress

Drain pineapple, reserving liquid. In medium bowl pour boiling water over Jello. Stir until dissolved. Stir in reserved pineapple liquid, vinegar and salt.

Set in larger bowl of ice, stirring occasionally until mixture is consistency of unbeaten egg white - about 25 minutes.

Fold in cucumber, celery, horseradish, onion and pineapple until well blended.

Line a 5 1/2 cup ring mold with thin cucumber slices. Carefully spoon gelatin mixture into mold. Refrigerate until firm - about 3 hours. Fill center with watercress.

Makes 8 to 10 servings.