Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-08-05

lies close TO the skin, drop in ice voter
and serve on bed Of lettuce, With
bits of cracked ice in the dish.
For salads cut the cucumber into lit
tie cubes and chilli or the cucumber
sticks NAV be chilled and served Ike
celery.
Millions Of cucumbers are put up IN
American pickle factories every year.
not less than seventy varieties heng
cultivated in this country FOR the pur-
pose
CUCUMBER SANDWICHES.
Pare several fresh cucumbers, split
open. remove the seeds and, With a
sharp knife. cut into very TIN strips;
soak fer twenty minutes in slightly salt
Cd water. then dry on cloth. pip each
slice into n rich mavonnaise dressing,
sprinkle with salt and place on crisp
lettuce leaves betSeen thin slices OF
bread; cover zen with mayonnaise
dressing before joining and serve at
once
CUCUMBER FRITTERS
Peel and CRATE ripe cucumbors, press
the Juice from the pulp, and 70 every
two cupfu!s add three tahlespoon'uls OF
thick cream. two tablespoontuls az melt
ed huttcr, half cupful Of s!fted flour.
a saltspconful of salt. dash of red pepper
and two eggs. the yoks and whites
beaten separately. Drop by spoonfuls In
to smoking fat and when n delicate
brown drain and serve hot.
CrCUMBERs A LA CREME.
Peel largo firm cucumbers. cut length-
WAC first into halves, then into quarters
and Fights. Arrange In stew pan, cover
with boiling water. add salt to season
ana cook gently till tender. Arrange
squares cf toast on platter. place the
cucurhers on ii and cover with a rich
cream dressing.
STUFFED CUCUMBERS.
Cut six cucr:nbers lenathwise into
halves and scoop out the seeds, being
careful not 10 pierce the shell OF the
vegetable. Lay IN iced water for thirty
minutes; then dry with a cloth. Make
a forcement OF two-thirds minced nam
and one-third fine bread crumbs season
with cayenne pepper, and mo'sten with
cream or melted butter: fill the hollow
halves OF the cucumbers with this ar
range In a baking pan and pour little
stock around them Cover with another
pan and bake thirty minutes. Place the
cucumbers on hot platter and thicken
the gravy LETT In the pan. with table
spoonful OF Drowned flour rubbed into
one OF butter; boil up once; pour over
the cucumbers and serve.
FRIED CCCUMRERS.
Peel long cucumbers. cut iengthwlse
into thick strips. sprinkle with salt and
sayenne pepper. dredge with flour and
fry golden brown In hot butter,
CUCUMBER SOUP.
Simmer In n pint of water five sliced
cucumbers. and three small sliced
onions when soft. press through n sieve
and add to this two cupfuis OF scaldeG
milk. thickening Of n tablespoonful Of
flour worked smooth IN one Of butter.
and little pepper and salt; simmer
slowly for eight minute and serve with
croutons or zwiebsck.
BRAIsED CUCUMBERs.
Peeel cucumbers> and cut into three
inch lengths; carefully remove the seeds
and I'll the cavity with minced chicken,
highly seasoned. Jlace In pan and
moisten with stock, cover we'll ana cook
until tender.
CUCUMBER JELLY SALAD.
Pare four cucumbers cut into small
pieces and place In Il pan with small
onion. cut fine. some white pepper, two
tablespoonfuls OF vinegar and a pint and
half OF water; stew slowly until ten
der. add half box of gelatinc dissolved
in cupful Of cold water; strain through
J wet muslin cloth. When 1t gets cold