Freeland tribune. (Freeland, Pa.) 1888-1921, 1901-09-04
put them in n baking pan, cover with

put them in a baking pan, cover with
boiling water and cook gently for
twenty minutes. They can be taken
out with strainer, arranged on slices
of toast and served with cream
sauce.
Cucumber soup, with its delicate
flavor, is an excellent introduction for
hearty meal. Cucumbers stirred
with onions are a variation priced by
those who like onions. particularly
artistic way of preparing cucumbers
for luncheon or for a cool supper on
hot night is to pare them as usual.
Then, instead of slicing them, pare
them round and round to the soft in
side, which must not be used. The
Cucumber ribbons heaped into dish
and served with French dressing are
as pretty to look at as they are good
to eat.
The recipes for cucumbers in salad
are as numerous as blackberries in
August. There is cucumber salad
plain, cucumber salad with tiny young
onions sliced with it, cucumbers with
lettuce, cucumbers with lettuce and
tomatoes, cucumbers with Just toma-
toes and cucumbers in so many other
salad combinations that they are
harder to compute than an example
In permutations and combinations.
French dressing or mayonnaise dress
ing is equally good, according to the
taste Of the individual. Cucumbers
cut into cubes half an inch square,
with sliced tomatoes on lettuce leaves
covered with mayonnaise dressing are
extremely good to eat, and make a
color combination which any we'll
regulated painter could not help ad.
miring.
Cucumbers, like apples, bananas
and egg plant, are sometimes fried;
for this they should be cut lengthwise
into slices, one-third of an inch thick,
dried between towels and sprinkled
with salt and pepper. Then they
should be dipped into crumbs, into
egg. into crumbs again, fried in deep
fat and drained.
Stuffed cucumbers are quite the
most elaborate dish that can be made
of this vegetable. The cucumbers are
cut in half crosswise and the seeds re-
moved. The halves are then soaked
in cold water for half an hour and
filled with forcemeat. Next they are
placed upright on trivet in a sauce
pan, half surrounded with white stock
and cooked for forty minutes. They
are served on toast with Bechamel
sauce
In the summer months the wise
housekeeper seeks for the things that
will please the eye as well as the pal
ate. In this search the cucumber
meets a definite need. When the mer-
curry is jumping up toward ninety the
woman who knows what she is about
orders her table accordingly. She
takes off the thick pad and warm
tablecloth, ard serves her luncheon on
the shining bare table, set with little
doilies. She makes a Rembrandt COM
bination with her iced tea and slices
OF lemon; her hot dishes are cro-
quettes on a mat CT tender green peas
and creamed potato done to a turn.
A side dish Of Neufchatel cheese in a
little cake is acceptable on hot day,
and cucumbers in a green dish COM
plete n most delicious bill of fare. A
fitting dessert for this color luncheon
is sliced oranges with yellow sponge
cake.
The cucumber ON occasion can ba
useful as well as ornamental. The
farmer finds it profitable to raise. 1t
needs heat, light and rich soil, but un-
der these conditions responds prompt
ly with plenty of fruit. More than
seventy varieties of cucumber are
raised in the United States alone, and
England, India, Egypt and half
dozen other countries besides the COM
mon variety have each their own spe-
cial modification of the vegetable.
But it is the manufacturer of pickles
who really coins money out of the Gu
cumber. Millions of cucumbers are
bottled and sold every year, and while
the big pickles, the middlingslzed
pickles and the little pickles slide
down the cpicure's throat, the pennies
slip into the manufacturers pocket,
and he is quite ready to adopt Izaak
Walton's estimate of the strawberry,
and say Of the cucumber, "God might
have made better vegetable. but He
didn't. New York Sun.