Evening star., 1902-08-26
Table and Kitchen.
Ways to Utilize the Cucumber in Hot
and Cold Dishes,

Ways to Utilize the Cucumber in Hot
and Cold Dishes.
This member of the gourd family, like
| many other of our common vegetables, can
| trace it's origin back to the gardens of the
| oldest civilization. 1t held conspicuous
| place in the dietary Of the Israeltes when
| In Egypt, where it fourished luxuriantly
! 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 difference of opinion as to
| the digestibiiity and general wholesomeness
of this vegetable. While the raw cucumbers
| are apt to prove irritants in persons of weak
| digestion, when they are pared. the seeds
| removed and then cooked as any other vege-
| table, until they are tender. they are very
| delicate and easily digested. 1t is believed
| that the unwholesome property lies directly
| underneath the skin and in the fluid that
| drains from the pulp. Whether there are
| good grounds for this assertion or not, deep
pairing and soaking the cucumber pulp in
| cold water for an hour after cutting into
| sections or sicing removes the bitter flavor
and makes it more delicate.
The seeds, especially when the vegetable
| is fully grown. should not be eaten by any
! but the most active and robust, and when
| eaten raw the pulp should be well mastf
| Gated. When eaten with salt, vinegar and
| oil they are generally preferred sliced thin
as possible, but when cut in thick slices or
| cubes they require more complete mastica-
| ton, 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 nutri-
tious cooked vegetable, but when served
with a sauce its food value is considered in
creased and in it we have delightful sum-
mer vegetable which will admit of many
variations. 1t partakes very much of the
nature of the summer squash, but has
more delicate flavor. In its young and very
immature state when known as the CHER
kin, it Is very commonly used as pickle.
1t is used in every stage of its growth from
the tiny little baby gherkn until it reaches
ripe old age, thus giving us nice, cheap,
available addition to our list Of succulent
summer vegetables.
1t may be prepared according to many di-
rections given for cooking the eggplant.
Boiled Cucumbers.
If the cucumbers very young and
tender do not pare them, otherwise
move every vestige of the green part.
Put them in plenty Of boiling, salted
water and cook tender, then throw them
into cold water to make them firm. Cut
into CHARTERS inch thick slices and
when ady to use them heat them quick
ly in a little butter without allowing them
20 brown. Season with salt and pepper and
pour over them good white sauce. If ripe
cucumbers are used the seeds must be re-
moved.
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 and when cold
brush each section with beaten egg and
then dip into bread crumbs or make a fry
ing batter and dip them In that, and fry
nice delicate brown. Serve a hot dish
with a border of mashed potatoes and white
sauce in separate dish.
Fricassee of Cucumbers.
Pare, cut into thick slices three good
sized cucumbers, throw into cold water
and soak for one hour. then drain dry on
a soft cloth. Put two tablespoonfuls of
butter In a saucepan and when hot put
In the cucumbers and stew. without brown
ing, for five minutes. Add a teaspoonful
of flour and mix smooth, then add one cup
Of white broth, chicken or veal. and half
a cup Of thick cream or rich milk. Simmer
for twenty minutes, season to taste with
salt and pepper and a suspicion of sugar
and nutmeg. Just before removing from
the fire add the beaten yolks Of two eggs
a teaspoonful of lemon juice and a level
tablespoonful of finely minced parsley
Cook a few minutes longer and serve on
hot platter garnished with croutons and
parsley.
Baked Cucumbers.
Wash good-sized cucumbers but do not
peel them; cut In halves lengthwise and
scrape out the seeds and soft part; remove
the seeds and chop the pulp, mixing 1t
with little finely minced or grated onion
or celery. Season with salt, pepper, a little
minced parsley and tablespoonful of melt
ed butter Sprinkle a little salt on the in
side Of the cucumbers, fill them with the
mixture, sprinkle buttered crumbs over the
top and bake them until tender and nicely
Drowned
Stuffed Cucumbers.
Cut large smooth cucumbers in half
lengthwise and scrape out seeds and soft
part. Make stuffing of equal quantities
of fine soft bread crumbs and minced ham.
Season with minced parsley, onion juice,
salt and cayenne. Mo;sten with little
melted butter and fill the cucumber shells
level full place the two corresponding
halves closely together. tie tightly or fast
en- with skewers and lay them on the wire
rack in brazing pan with a little water
in bottom of the pan. Bake in oven until
they are soft and serve with tomato sauce
or drawn butter.
Stewed Cucumbers on Toast
Peel and cut four large cucumbers into
haif-ineh slices and just cover with boil
ing salted water and let them boil fifteen
inmates or until they are tender but not
soft enough to break. Drain off all the
water; put one and one-half cups Of cream