2 (3 oz.) pkgs. lime gelatin
1 tsp. salt
2 c. boiling water
1/4 c. lemon juice
1/4 c. cold water
1/4 c. mayonnaise
2/3 c. Carnation evaporated milk, undiluted
1/2 c. shredded carrots
1/2 c. shredded cabbage
1/4 c. finely chopped celery

Dissolve 1 package gelatin and 1/2 teaspoon salt in 1 cup of boiling water. Add lemon juice and cold water. Chill to consistency of unbeaten egg whites. Dissolve remaining package of gelatin and remaining 1/2 teaspoon salt in remaining 1 cup boiling water. Place in refrigerator to cool; stir occasionally.

When cool, add mayonnaise and evaporated milk. Beat with rotary beater until blended. Chill to consistency of unbeaten egg whites. Arrange cucumber slices on bottom of 5-cup mold. Carefully spoon clear lemon-lime thickened evaporated milk-gelatin mixture. Spoon on top of other gelatin layer. Chill 2 to 3 hours or until firm.