The suburban citizen., 1901-08-03

put them In = baking pan, cover with
boiling water and cool; gently for
twenty minutes. They can be taken
out with straner, arranged on rllees
OF toast and served with a cream
sauce.
Cucumber soup. vita It's defeats
uavor' is an excellent introduction for
nearly meal Cucmhers stirred
WIN onions are a variation priced by
those who like onions. A 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 a dish
ana 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 blackberrios In
august. There Is cucumber salad
plain cucumber salad with tiny young
onions sliced with 1t, cucumhers with
lettuce, oHeumhers 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
color combination which any we'll
regulated painter could not help ad-
miring.
Cucumbers, like apples, bananas
and egg plant, are sometimes fried;
forthiS they should be cut lengthwise
into slices, one-third Of an inch thick
dried between towels and sprlnkled
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 crosswlse and the seeds re-,
moved, The halves are then soaked
in cold water for half an hour and
filed with forcemeat Next they are
paced upright Oh 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 we'll as the pal
ate. In this search the cucumber
meets 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 !
aud serves her luncheon on |
the shining bare table, set with little
doilies She makes a Rembrandt COM |
blnatlon with her iced tea and slices
Of lemon; her hot dishes are Gro. |
quettes on mat Of tender green peas
and creamed potato done to a turn.
A side dish OF Neufchatel cheese in q
little cake is acceptable on hot day,
and cucumbers In green dish com.
plete most delicious bill OF fare. A
fitting dessert for this color luncheon
is sliced oranges with yellow sponge
cake,
The cucumber on occasion can b9
useful as we'll 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 a
lozen other countries besiues 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 middling-sized
pickles and the little pickles slide
down the epicure's throat the pennies
slip into the manufacturers pocket,
md he is quite ready to adopt Izaak
Walton's estimate of the strawberry,
and say OF the cucumber, God might
nave made a better vegetable, but He
lidn't."-New York Sun.