New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1902-06-07
As TO THE CUCUMBER.
MANY APPETIZING WAYS OF SERVING
THIS VEGETABLE-WHEND YSPEP-
TICS MAY EAT IT.

The day of the cucumber is at hand In a May
chiefly notable for snowstorms the cucumber mas
lain dscreetly low, but in the orolhng Gays 'iia'
are due any time from now on the cool, pale green
frri+like cucumber shimmering under its little
drift of cracked ice will attractively sarn1sh the
luncheon supper table.
When the heat becomes almost intolerable the
tevered eve seeks refreshment well as the pal
ata and the wise housewife is she who can tempt
the faded appetite by dishes that are pictures TO
the sight. It is here that the cucumber comes IN
play for it is of the most aesthetic OF Vege-
tables and whether bedded on a COOL curing mat
of Iettuce leaves or mingled with the dull red OF the
tomato, glowing through the delicate cream OF
nayonnaise sauce, the cucumber is good to look
upon.
But in spite of its pictorial virtues the cucumber
is condemned by the hygienlsts as lnolgestiDie. 1t
is not included in those kitchen courses IN Whlcn
tne housewives Of the poor taught how to keep
home happy family well nourished on III cents
a day; and its cool descent down the PA[cheo
throats Of the most reckless is accompanied oy d
lurking fear Of consequences. Therefore 1t Is well
TO know that a good soaking of the sliced cucum,
her in cold water before It goes 10 the taole WIN
ing in any degree its tender crispness. But if the
cook will add salt to the water every
itself will come out as haboy as a last nights
fritter .,o,,.d fo-, tho
cucumber for bitter principle lies next to the
Wafer thiH soaked in clear cold water drained
and seEvsd in s is p good enough for
anybody Still some additions can ,, be maze t+1d II
salad is desired. CucumberS can De cut into nttIe
cubes with sliced tomatoes on lettuce leaves, the
whole covered with mayonnaise. They can De
served with tiny little young onions, comolnat1on
loved with deep. though shameface affection by
and that really makes the cucuHloer
more healthful
If it is desired to cook cucumbers. there are
plenty of ways Pared, cut in half, the seeds re-
moved boiled till tender in salted water and served
in hot dish with melted butter. they are delicious
They can also be cut into small pieces for eo1ling
and served on toast with cream sauce Such a
dish Is a dainty one for a convalescent, for cook
ing removes all the cucumber's mischief making
powers. They delicious cut in slices third or
an inch thick dried with towel, busted with SAT-
and pepper, dipped in beaten egg and crumbs and
fried Stuffed cucumbers are the most appetzing
of ali cooked cucumber dishes. Cut the cucumbers
in half lepgthHays, remove the seeds soak half an
hour fill with force meat place upright on a trfvet
in a saucepan, surrounded with white stock, and
cook forty minutes. Serve on toast with Bechamel
sauce.
Millions of cucumbers put up in American
pickle factories every year. Seventy varieties -four
ish America alone. Egypt, where the feIlahs add
to the evil propensities of this vegetable by con-
vertng it into fermented drink, India and most of
the European countries have each their special
varieties Of this alleged ally Of dyspepsia.