The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1896-06-24
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COOKED CUCUMBERS.
Delicious Dishes 10 be Made From o
Vegetable Usually Eaten Raw.

QeSlreQ u cUOl Gue uedCeu olueLo. Tx
cucumber is classed among the con
demned vegetables, as it is regarded
by many as %indigestible when eaten
uncooked. Few know that the cucum'
Der may be made healthful and nutri'
tious.
To make stewed cucumbers, take
four good-sized cucumbers, peel them
and cut into halves lengthwise; ther
quarter them and take out the large
seeds with the end of a pointed knife;
pour a little lemon juice on each
piece, sprinkle with salt and pepper
and cover with a slight busting Of
-four. Put the pieces of cucumber in
a spider and nearly cover them with 8
good stock. Cover the dish and cook
the cucumbrs slowly three-quarters OF
an hour, or until they are tender; lift
them carefully out and place on pieces
of fried bread cut the size of the vege.
table and put them where they viii
keep warm. Add to the stock a tea.
spoonful of Drowned -four, four tea
spoonfuls of stewed and strained to.
matoes, a dish of mace, salt and pep
per to taste and a gill of sherry wine.
Pour around the cucumbers and serve
at once.
A favorite English dish is stewed
cucumbers with cream sauce. Peel
the cucumbers and lay them in ice
water for an hour; then cut them into
half inch slices and put in a saucepan
of boiling water and let them simmer
is minutes. Drain off the water and
turn over the cucumbers half a cup
of boiling water, n %teaspoonful OF
butter and salt and pepper; cover and
let them steam a few minutes over the
back of the fire while the sauce is be.
ing prepared. Melt one tablespoonful
of butter in a small pan and stir into
it a spoonful of -four, gradually stir in
one cup of cream or rich milk, season
with salt and a little cayenne pepper
and flavor with lemon juice. Turn the
cucumbers into a heated dish in which
have been placed little squares Of but
tered toast and pour the sauce over
the whole. Serve Immediately.
For fried cucumbers, peel the Gu
cumbers and cut them lengthwise in
slices half an inch thick, and let them
lie in ice water half an hour. Then
wipe them with a soft cloth and rub
with salt and pepper. Dip each piece
in beaten egg and then in fine crumbs.
Fry them in hot fat in spider, brown
ing one side, and then turn with a
broad bladed knife and brown on the
other side. The slices should never
be pierced with a fork.
Cucumbers may be fried also in but
ter. Cut the cucumbers crosswise in
half-inch slices and lay them in ice
water. Make a batter of one cup Of
milk, n beaten egg, a generous salt.
spoonful of salt, a little pepper and
about one and one-half cupfuls Of sift
ed flour; stir until it is free from
Jumps. Drop the pieces of cucum-
bers in this batter and see that all
parts are well covered before dropping
a few at a time, into hot lard. Cook
until a golden brown. Then take them
out with a wire spoon and drain on
brown paper in a hot oven until all are
cooked.
Another delicious way is as follows:
When the slices are taken from the
ice water and dried, rub with salt and
pepper and dredge with a little -four
and fry them brown in melted butter.
When all cooked, pile on a hot shall
low dish and serve the following to-
mato sauce with them Peel three to-
matoes, remove the seeds, chop the
pulp fine and drain. Mix together
three-fourths Of a teaspoonful Of salt.
one teaspoonful Of sugar. one-fourth
of mustard, a dash of pepper and a lit
tie onion juice if desired, and moisten
9Th a little lemon juice and oil. Mix
the drained tomatoes and keep
! cold plhce until seryeda
attractive waytfto serve the
:e Is Il 4 Seas made from a cucum
TO prepare the boat, take a large
1mber, and after it has been wash
thoroughly, cut a piece from one
and scoop out enough of the in
to leave wall around a half-inch
Fill the shell with the tomato
LIE and stand it on a dish covered
with lettuce or curly parsley.
Baked cucumbers are delicious.
Peel good-sized cucumbers, cut them
in two lengthwise and remove the
seeds and soft part. keeping the shape
perfect. To three cucumbers take
three-quarters of q cup Of fine, soft
bread crumbs and rub into them a
piece of butter the size of a small egg
and a little fnely-chopped onion; sea
son with pepper and salt and a dash
of cayenne pepper. When thoroughly
mixed fill each half of the cucumbers
heating it; sprinkle Drowned crumbs
the top with some tiny bits Of
butter and place them in a baking pan
with a little water and bake in a mod
crate oven about three-quarters of an
hour or until they are tender and q
nice brown. Garnish the dish with
parsley. Cucumbers may be stuffed
with a filling of veal, ham or chicken
and served for a meat course at a
Prepare the cu%cumbers,
and for q filling have one-third the
amount of crumbs that you have chop
ped meat. Moisten the crumbs with
a little hot milk and then stir in the
meat and a small piece Of butter; add
some chopped parsley, salt and pepper
and onion juice if you choose. Mix
together with the beaten yolk Of an
egg. Fill the halves with the prepar-
ed meat and tie two together with a
fine string and lay them in a baking
pan, in which put three covers, a bay
leaf, a slice of carrot and two generous
cups Of stock; water will do if you
have no stock. Cover the pan and
bake until Che cucumbers are tender.
Serve them hot with a little chopped
parsley and melted butter poured over
them, or make a sauce with the stock
by t~hickening it with a little -four and
adding a little lemon juice. Strain
over the cucumbers and garnish the
dish with triangular pieces of buttered
toast.
Another way is to stuff each half of
the cucumber very full of the prepar-
ed stufing and round it; over the top