The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-08-24
Eagle Table and Kitchen
Suggestions What to Eat
And How to Prepare Food.


/ pared and based on knowledge Of chem
+ lstry as applied TO cooking and practical
Information derived from actual expert
ence.
/ First Volume-Conducted by Ida Ames
| Willis, Marquette Building, Chicago, 10
whom All inquiries should be addressed.
All rights reserved by Banning Co.
Chicago.
HOW TO UTILIZE THE CUCUMBER
This member OF the gourd family, Ike
many other of the common vegetables.
can trace its origin back to the gardens
Of the Oldest civilization Il held con-
spicuous place in the dietary OF the Is
raelites when in Egypt, where it -four
ished Iuxuriantly among the green herbs
so highly priced by these people. The
ancient Greeks esteemed the cucumber
and believed that it possessed wonderful
properties beneficial to health and
beauty.
There is much opinion of difference as
to the digestibility and general whole
someness OF this vegetable. Whilst the
raw cucumbers are apt TO prove irri-
tants in persons Of weak digestion, when
they are pared, the seds removed and
then cooked as any other vegetable, IN
I'll they are tender, they are very deli
cate and easily digested- II is believed
that the unwholesome property lies d.
rectly underneath the skin and in the
fluid that drains from the pulp. Wheth-
er there are good grounds for this asser-
ton or not. deep pairing and soaking
the cucumber pulp in cold water for an
hour after cutting into sections or sill
chg. removes the bitter flavor and makes
It more delicate.
The seeds, especially when the vege-
table is fully grown. should not be eaten
and when eaten raw the pulp should be
well masticated. When eaten with salt.
vinegar and oil they are generally pre-
ferred sliced thin as possible, but when
cut in thick slices or cubes they require
more complete mastication. and evil is
less liable to follow than when they are
eaten in any considerable quantity. sliced
very thin.
The cucumber is not in any sense q
nutritious cooked vegetable. but when
served with a sauce its food value is con-
siderably increased and in it we have
delightful summer vegetable which will
admit Of many variations. 1t partakes
very much of the nature of the summer
squash, but has a more delicate favor.
In its young and very immature state,
when known as the gherkin, it is very
commonly used as a pickle. 1t is used
in every stage OF its growth from the
tiny little baby gherkin until it reaches
d ripe old age, thus giving. US a nice.
cheap available addition TO our list Of
succulent summer vegetables.
It may be prepared according to many
directions given for cooking the egg
plant.
Boiled cucumbers.
If the cucumbers are very young and |
tender do not pare them. otherwise re-
move every vestige of the green part. |
Put them in plenty of boiling. sailed |
water and cook tender. then throw them
into cold water to make them firm. Cut |
into quarters of an inch thick slices and |
when ready to use them heat them |
quickly in a little butter without allow
Ing them to brown. Season with salt |
and pepper and pour over them a good
white sauce. If ripe cucumbers are good
The seeds must be removed.
Fried Cucumbers.
Peel. cut into quarters and boil. good
sized cucumbers in equal parts milk and
water, favored with onion. until they
are nearly soft. drain very dry ard when
5old brush each section with beaten egg
and did them into bread crumbs or make
/ frying batter and dip them in that. and
Try nice delicate brown. Serve on
hot dish with a border of mashed pota-
.oes and white sauce in separate dish.
Fricassee of cucumbers.
Pare, cut into thick slices three good
sized cucumbers. throw into cold water
md soak for one hour. then drain dry
IN a soft cloth Put two tablespoonsful
# butter in a saucepan, and when hot
ut in the cucumbers and stew, without
for five minutes. Add tea
ronful of -four and mix smooth, then
i'd one cup of white broth chicken or
cal. and one half cup OF thick cream or
II rich milk. Simmer for twenty minutes.
eason TO taste with salt and pepper and
suspicion OF sugar and nutmeg. Just
efore removing from the fire add the
eaten yolks OF two eggs a teaspoonful
4 ]
+ finely minced parsley. Cook a few
minutes longer and serve on a hot plat
er garnished with croutons and parsley. |
Baked Cucumbers.
Wash good-sized cucunbers but do
OF peel them; cut IN halls lengthwise
nd scrape out the seeds and soft part;
smove the seeds and shop the pulp. mix {
lg it with a little finely minced or grated Z
Mon or celery. Season with salt. pep !
er a little minced parsley and table
ponful Of melted butter. Sprinkle a 7
tile salt on the inside Of the cucumbers. ]
Il them with the mixture. sprinkle but }
sred crumbs over the top and bake them {
ntl tender and. nicely Drowned I
Stuffed cucumhers.
Cut large smooth cucumbers in half
ngthwise and scrape out seeds and soft
art. Make a stufing Of equal quantities =
( fine soft bread crumbs and minced z
am. Season with minced parsley. onion
ice. salt and cayenne. Moisten with a d
tile melted butter and iii the o1cur-
r shells level fulI. place the two. cor h
spending halves closely together tie u
ghtly OF fssten with skewers and lay 5
lem on the wire rack in a brazing pan 2
ith little water IN bottom Of the :
n Bake IN owed until they are soft ?
"a serve with tomato sauce Or drawn =
liter il
Stewed Cucunbers on least.
Peel and cue four large cucumbers y
To half inch slices and just cover with q