The morning call., 1894-08-11
FOR THE TABLE.

In one Of his fables Esop tells of poor
traveller, evidently of the genus tramp, who.
arriving at an inhospitable mansion, uudoubU-
edly little late for the family dinner. and be-
Ing, perhaps, little above receiving the usual
Door OF unmitisaied bread aud butter done up
Ia newspaper, asked the mistress of the
kHcnen TO lend him a saucepan that he might
make Seme stone broth. Having secured
saucepan he procured from the highway a stone,
winch he washed to a state of purity and
placed In the pan with small quantity of
wafer. These preparations being calculated TO
arouse The. admiration and curiosity or the
cook II proved comparatively easy matter TO
obtain the gift of some vegetables, little spice
and some scraps Of meat which had been dis
carded. The use OF the kitchen range or what
passed for such in those days, was then ac-
corded him and the stew, with lis cobbe and
other ingredients, was put upon the fire 10
cook. The result was evidently satisfactory, as
the originator is represented with benign ex-
preston upon his cOuntenance and enclrcled
by an admlrng audience.
Ia the following recipes for soup the eucum-
bel may seem TO fill the place OF the stone in
the fable and the place of honor to belong 10
the ingredients. However, to make cucumber
soup, which is very savOry, peel and cut into
thick slices four medium-slZed eucumbers and
lay them In about a pint OF water, and with
taem put one onion, peeled and cut 10 thin
slices. COOK these vegetables for about half an
6our or until they are tender enough to be
pressed through sieve; then put piece OF
GOOD butter the size OF an egg into a saucepan,
aHd when 1t melts add TO IL one tablespoonful
OF 1ouT, mix well, add the strained cucumbers
ana onions, some salt aud pepper and about
quart OF hot milk, pouring it slowly upon the
noaf and butter 10 prevent Jumping. II the
soapls hot perfectly smooth put il through The
SIEVE, heat it and serve with sppets OF bread
.ffled golden brown. More than the usual guam
Ely Oh butter is used in this SOUP as much of
It's excellence depends upon that article. Still,
. II stock is used instead Of water less butter is
needed.
II one objects to the flavor of onions another
soup can be made which Is a little more elabO-
rats but rather more elegant. Lay in The sauce
pan two or three slices of fat salt pork, a small
piece of butter three pepper corns, a grating of
nutmeg, a small lump Of sugar and the four
3. cucumbeTs prepared as directed above; cover
these closely and simmer gently twenty min
Utes then add one tablespoonful OF flour, mix
we'll, and then pour in 2 cup of hot milk, let
this simmer five minutes more, put It through
sieve aud add one cup of cream which has been
brought to The boiling point season TO taste
and add few drops of lemon juice.
We are not accustomed TO think OF cucun-
beTs-as a vegetable 10 serve hot. but they Are
cooked in many ways. sometimes peeled and
prepared Ike summer squash, sometimes
served on toast Ike asparagus, having been
peeled and cut in quarters, then boiled in safted
water twenty minutes aRd served with plenty
Of melted butter.
Then there is a ragout made by cutting the
peeled cucumber ia thick Slices drawing and
nouFfRg well, then making ready an equal
quantity Of peeled and sliced tomatoes and also
OF onions.
\ Ow, place in the saucepan a good-sized
lump or Butter, and when that is hot lay the
cueGRbers in and fry them brown on both
sides: Then fry the onions, add the tomatoes
aRGcook slowly twenty minutes. Then mix
one tablespoonful of butter with one of -four.
-letlhem cook and add TO them one half pint of
stock a JeaspOonful OF salt and little pepper.
Strain This upon the vegetables and let them
cook ten minutes longer.
Stuffed cDcumbers are rather more elaborate
thar any Of the dishes yet mentioned, sul
are:essy of preparation, only requiring little
care TO make them a delightful accompaniment
70, hllet Of beef, Drowned sweetbreads, outlets
: ec. Eoy these the cucumbers are peeled, the
ends removed and the remainder cut in pieces
ABOUT two inches long With a small, sharp
knlfe or an apple cOrer remove the seeds throw
the sections into boiling water for minute or
twO;:1hen drain them out and lay them In Ice
water TO become firm. While this is being done
rub some fine bread crumbs with an equal
quaRiity OF very finely chopped raw veal or
lamb gsing the potato-masher for the purpose.
ason this highly and add a small lump OF
butter and enough cream to make the prepara-
tion moist enough to handle.
Line a saucepan with slices OF salt pork, fill
the sections Of cucumber with the dressing set
them on the pork, lay over them more slices
and a few sprays Of parsley tied up with a
green oRlon. To this add a cup of stock, cover
closely and cook gently for half an hour. Then
remove the eucumbers, strain the gravy re-
JeetlRg the pork, remove the fat, thckeH the
liquor and pour over the cucumbers.