The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-08-27

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How to Utilize the Cucumber.
This member of the gourd family, like
many other of our common vegetables. can
trace its origin back to the gardens of the
oldest civilization. 1t held a conspicuous
place in the dfety of the Israelites when
in Egypt, where it fourished luxuriantly
among the green herbs so highlA priced
by these people, The ancient Greeks es-
teemed the cucumber and believed that
it possessed wonderful properties benefic-
ial to health and beauty.
There is much difference of opinion as
to the digestibility and general whole
| someness of this vegetable. Whilst 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 vegetable until they
are tender, they are very delicate and
easily digested. It Is believed that the
unwholesOme property lies directly under
meath 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 cut
ting into sections or slicing. removes the
bitter flavor and makes it more deli
cate.
The seeds, especially when the vegeta-
BILE is fully grown, should not be eaten
by any but the most active and robust
and when eaten raw the pulp should be
well masticated. When eaten with salt,
vinegar and oil they are generally pre-
ferred sliced thin 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 a
| nutritious cooked vegetable, but when
served with sauce its food value is con-
s1derably increased and in 1t we have a
delightful summer 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 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
a ripe old age, thus giving a nice,
| cheap. available addition to our list Of
succulent summer vegetables.
1t may be prepared according to many
directions given for cooking the eggplant
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 or inch thick slices and
when ready to use them heat them quick
| ly in little butter without allowing
them to brown. Season with salt and
pepper and pour over them a good white
| sauce. If ripe cucumbers are used the
| seeds must be removed
FRIED CUCUMBERS.
Peel, cut into quarters and boil good
| sized cucumbers in equal parts milk and
water, flavor 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
| frying batter and dip them in that, and
| fry nice delicate brown. Serve on
hot dish with a border of mashed pota-.
| toes and white sauce in a 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 soft cloth. Put two teaspoonfuls
| of butter in a saucepan and when hot
/ put In the cucumbers and stew, without
| browning, for five minutes. Add a tea
| spoonful of flour and mix smooth, then
add one cup of white broth, chicken
veal, and half cup of thick cream or
4 rich milk. Simmer for twenty minutes,
| season to taste with salt and pepper and
| a suspicion OIL sugar and nutmeg. Just
| before removing from the fire add the
| beater yolks of two eggs, a teaspoonful
| of lemon juice and level teaspoonful
of finely minced parsley. Cook a few
minutes longer and serve on a hot plat
| ter 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; re-
move the seeds and chop the pulp, mixing
/ it with a little finely minced or grated
| onion or celery. Season with salt, pep
| per, little minced parsley and table
| spoonful of melted butter. Sprinkle a
| little salt on the inside of the cucumbers
! fill them with the mixture, sprinkle but
| tered crumbs over the top and bake them
4 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. Moisten with a
| little melted butter and fill the cucumber
shells level full. place the two cores
ponding halves closely together, tie tight
| " or fasten with skewers and lay them
| on the wire rack in a brazing pan with
little water in the bottom of the pan.
| Bake in until they are soft and
| serve with tomato sauce or drawn but
ter.
sTEWED CUCUMBERS ON TOAST.
Peel and cut four large cucumbers into
half inch slices and cover with boiling
| sailed water and let them boil fifteen
| minutes or until they are tender but not
| soft enough to break. Drain off all the
| water; put one and one-half cups of cream
in saucepan and add teaspoonfal of
of pepper and little celery salt. AS soon
as it boils up. put In the cucumber slices
and let them get thoroughly heated.
| Serve toast with poached eggs for
garnish.
CUCUMBERS WITH CHICKEN
FORCEMEAT.
Pare six large. plump cucumbers; cut
OF the stem-end and with a small spoon
scoop out the seeds. Place them in cold
water to which you have added little
vinegar and let them stand a few min
utes; then parboil them for few minutes
In salt water; drain again and stuff them
with good chicken and sweetbread
forcemeat Line baking pan, that will
just hold them. with slices of salt. lay In
the cucumber, seasoned with pepper and
minced herbs haste well with melted but
ter, cover with buttered paper and roast
in a hot oven for twenty or thirty min
utes. Serve with brown piquant sauce.
STUFFED CUCUMBER PICKLES
Select large. plump and melon-shaped
cumbers, that are perfectly green Cut