Arizona republican., 1909-07-25

butter; fill the hollow halves of the cucumbers with this arrange in a baking pan and pour little stock around them. Cover with another pan and bake thirty minutes. Place the cucumbers on a hot platter and thicken the gravy left in the pan, with a tablespoonful of Drowned flour rubbed into one of butter; boil up once; pour over the cucumbers and serve.
 Fried Cucumbers.
 Peel long cucumbers, cut length wise into thick strips. sprinkle with salt and cayenne pepper, dredge with flour and fry a golden brown in hot butter.
 Cucumber Soup.
 Simmer in a pint of water five sliced cucumbers. and three small sliced onions; when soft, press through a sieve and add to this two cupfuls of scalded milk, thicken- ing of a tablespoonful of flour work ed smooth in one of butter. and a lit tie pepper and salt. simmer slowly for eight minutes and serve with croutons or zwieback.
 Praised cucumbers.
 Peel cucumbers and cut into three inch lengths, carefully remove the seeds and fill the cavity with minced chicken, highly seasoned. Place in a pan and moisten with stock, cover well and cook until tender
 Cucumber Jelly Salad.
 Pare four cucumbers, cut into small pieces and place in a pan with d small onion, cut fine, some white pep per, two tablespoonfuls of vinegar and pint and a half of water, stew slowly until tender. add half box of gelatine dissolved in a cupful of cold water; strain through a wet muslin cloth. When it gets cold and com menCes to thicken, line small moulds with thin slices of fresh cucumbers, pour in the jelly and chill; serve on lettuce leaves with mayonnaise dress ing
 Cucumber Stew to Serve With Baked
 Fish or Roast Chicken.
 Peel a half dozen cucumbers, cut into quarters and remove the seeds. Put a tablespoonful butter in a sauce pan, add a small onion sliced, and fry to a light brown. Add the cucumbers, shake gently until lightly Drowned, then remove with a broad bladed knife so they will retain their shape. Add to the butter remaining in the pan, tablespoonful flour. mix smooth, then pour in gradually a cup F,,l hnf Sir r1nfil boiled and thickened. season with salt and pepper to taste, return the cucum- bers, simmer twenty minutes longer and serve on squares of buttered toast
 Cucumber catsup.
 Peel and chop fine three dozen cu- cumbers and four large onions. Add three fourths of a cup of salt, and after mixing. turn into cloth spread over a colander, and let stand over night to drain. In the morning add to the vegetables q half cupful black mustard seed, two tablespOonfuls eel cry seed and two tablespoOnfuls black pepper corns. Mix thoroughly and pack into jars, enough vinegar that has been boiled and cooled to fill the jars. stirring so that the vinegar penetrates to every portion. Cover tightly and keep in a cool dak place.
 A horse radish, grape or nasturtium leaf laid over the top of the catsup before sealing assists in it's preserva- tiOn.
 Mrs. MarshaIPs Olive Oil Pickles.
 Slice without peeling, enough medi- um sized cucumbers to fill a gallon en s1v- fr. 1aN rN-ff two-thirds of a cup of salt. Let stand three hours then drain care fully. Return to the jar and pack again in layers, using in place of the salt a mixture made from two large onions chopped fine, two ounces white mustard seed. one ounce celery seed and one cupful olvie oil. When the cucumbers have all been used cover with good cold vinegar.
 Green Cucumber Relish. half-dozen onions. Sprinkle with salt and let stand an hour. Drain. Put
 Slice one dozen cucumbers and a into the preserving kettle one pint vinegar, three-fourths cup sugar and a teaspoonful each cinnamon. cassia buds. celery seed, white mustard seed, and black pepper. When it comes to a boil and the sliced vegetables, cook a moment, then can.
 Cucumber Milk for the Compexion.
 Wash whole cucumbers. then cut into small pieces skin and all, using a silver knife Boil slowly in a porce- lain kettle with a little water until mushy. Strain through a fine sieve then through cheesecloth. To five ounces of this fresh cucumber juice allow two ounces sweet oil of all monds. an ounce and a half essense of cucumbers (which is made by add ing to cucumbers juice an equal quantity high grade alcohoD one eighth ounce powdered white castillo soap and three -eighths of a dram tincture of benZOin. To mix, put the essence and soap in a glass jar and after the soap has dissolved Git will take a few hOurs) add the cucumber juice and shake until thoroughly mix