Emerald Clock Salad

2 medium sized cucumbers
2 cans sliced pineapple
1 bunch kinchay
1 cup mayonnaise
2 medium sized carrots
2 sweet red peppers
2 bars of gulaman
4 cups water
Salt and vetsin to taste

Choose fresh green cucumbers, about 1 inch in diameter. Pare and cut 13 round slices of the cucumber. Scallop the edges with a vegetable cutter or knife. Drain the pineapple and divide 6 of the slices to make 12 scallops for the edge of the emerald clock; cut up the rest of the pineapple; scraped and grate the carrots.

Dissolve 2 sticks of gulaman in 4 cups boiling water and add kalamansi juice. Pour on the sliced cucumber, carrots and sliced pineapple. Season with salt and pepper. Add 5 drops of green coloring to the gulaman mixture, then pour into a round gelatin mold. Set to cool. When ready to serve, unmold on a round platter; garnish the emerald clock with the cucumber slices. Use thin, red pepper strips for the hour and minute hands and numerals around the clock. Arrange the pineapple halves around the border of the clock with celery leaves at the center of each slice. Serve with mayonnaise or any desired salad dressing.