1 can Campbell's consomme
2 sm. pkgs. cream cheese
1 env. gelatin
1/4 c. cold water

Grated onion, chopped chives, salt and pepper and other seasonings if desired. Soften cheese with cream or milk and add parsley bits for color.

Soften gelatin in cold water; add to consomme and heat. But do not boil. Pour enough of the consomme to cover bottom of fairly deep dish about 6 or 7 inches in diameter. Allow to cool and set in refrigerator where it must become completely firm. Pour the rest of the consomme back in the empty can (this should be about an inch below top of can) and also set this in refrigerator.

When layer in bowl has jelled completely, spread cheese smoothly over it and then pour the rest of the consomme which has been standing in the can and, since deeper has not jelled, over the cream cheese. The whole thing should be jelled in an hour or two.

Unmold on platter, garnish with watercress or parsley and serve with melba rounds or crackers. A cheese spreader works very well for serving.