Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-09

ring them from time to time Add quart
of strong stock two ounces of bread
crumbs, a tablespoonful of chopped parsley
and pepper and salt to taste Simmer gent
ly for two hours, and at the last moment
stir In one ounce of butter rolled in -four
Cucumber Sauce for serving with poul-
try).-Remove the peel and seeds from one
cucumber and cut 1t In small pieces. Place
the pieces In stewpan with one ounce of
butter, one etaspoonful of sugar and half
teaspoonful of salt, and stew this gently
for half an hour. Pass it through a sieve
and return 1t to the stewpan. Mix an ounce
OF flour smoothly with half pint of milk
and pour 1t on the PURGE Stir the sauce
over gentle heat until 1t thickens
Fried Cucumbers (for mutton cutletsl -
Brown an ounce of butter in a frying pan
and add to 1t some thick slices Of pared
cucumber. When they are fried brown add
pepper. salt and minced onion Cover the
cucumber with stock and allow II to stew
gently for half an hour. Just before serv-
ing squeeze few drops of lemon Juice into
the pan. Serve the cucumber in the gravy.
with the mutton outlets arranged around
They may also be served sliced and plainly
fried in butter or dripping as an accompani-
ment to hashed or minced meat
Stewed Cucumbers excellent with steaks,
chops or kidneys).-Pare the cucumbers and
slice them thickly. Sprinkle little salt
over the slices and put them in a colander
to drain. Dip each piece In -four and fry
the slices in butter or dripping. To each
large cucumber allow half a pint of gravy
a tablespoonful of claret (or vinegar
faint seasoning of pepper. cloves and mace.
Stew the slices of cucumber for half an
n ha
fore serving thicken the gravy with little
flour and butter.
Braised Cucumbers.-Take as many Gu
cumbers as are required peel them and cut
them into two-inch lengths. Cover the bot
tom of a stewpan with few slices of fat
bacon. Put in the pieces of cucumber with
sliced carrot and onion, a Glove a tea
spoonful of chopped parsley and half a tea
spoonful of sweet herbs for each large Gu.
cumber, with pepper and salt to taste.
Cover the cucumberS with other slices of
fat bacon, and fill the stewpan with suffi-
clent stock to cover the whole. Stew Il
gently for one hour, and serve t as an ell
tree or as an accompaniment to mutton or
lamb.
Farced Cucumbers-Choose large Gu
cumbers. two or three In number, peel them
and remove the pips with apple corer
or a cheese scoop. FIJI the holes thus made
with a forcemeat made of half pound of
minced veal, a quarter of a pound of fat
bacon cut small, the crumb of half French
roll, dessert spoonful of chopped onion,
parsley and mushroom, a seasoning of pep
per and salt and one egg. Place the stuffed
cucumbers in a stewpan with one ounce OF
butter, one onion, a tablespoonful of vine
gar and half pint of stock. Stew the Gu
cumbers for one hour strain off the sauce,
thicken 1t with dessert spoonful of flour
and pour 1t over the cucumbers when serv-
ing them. This dish IS a troublesome one
to prepare, but 1t makes a delicious entree
or supper dish.
Cucumbers a la Poulette-Pare cucum-
Der and cut Ii In half-lnch slices. Place
the pieces for one hour In two tablespoon
fuls of vinegar and half that quantity OF
salt. Drain off the vinegar and dry the
pieces on clean cloth. Place them In 4
stewpan with two ounces of fresh butter,
a dessert spoonful of sugar and teaspoon
full of chopped parsley. and allow them 10
stew for half an hour over q slow fire. Beat
two eggs in a basin with half a pint of
stock and pour 1t into the stewpan. Stir
1t in one direction until it thickens, but do
not allow 1t to boil 1t will curdle. Serve
1t on hot dish garnished with slices of
lemon.
Sliced Cucumber.-When cucumber is
served raw forced cucumbers should be
chosen. as those that are quickly grown are
less tndigestibe than those grown under
natural conditions. The peel should always
be removed as that is the most indigestiDle
part. Vinegar should be served with the
cucumber, as 1t makes 1t more easily d.
gested, and the same can be said of pepper,
flavor of onion is not objected to little
sliced onion acts In the same way as pep
per, as a digestive stimulant. If 1t Is found
that the flavor Of the cucumber repeats IT.
self after it is eaten, this method of serv-
ing 1t should be avoided
Cucumber Dressed Raw.-Peel a cucum-
Der and slice 1t thin or chop II into small
pieces Add half dozen spring onions,
peeled and chopped small. glass of white
wine. the juice of half a lemon and tarNs-
spoonful of vinegar.