Arizona republican., 1909-07-25
Spinach Balls Onion and Lettuce Salad

Spinach Balls
 Onion and Lettuce Salad
 Blueberry Pie
 Iced Coffee
 SUPPER IN THE GARDEN
 Bread and Milk Blueberries
 Fruit Gingerbread and Chocolate
 Cake
 Fruit
 These are the days when the cool ing, watery vegetables prove far more attractive than those possess ing a higher food value Take for instance, the cucumber, which is one of the most aesthetic of vegetables when attractively served, whether on cool mats of delicate lettuce leaves. alone, or mingled with the dull red tomato. the bright and crispy radish or delicate new onions. Indeed the housewife in search of something re- freshing to make the jaded summer appetite "sit up and take notice" |" may eXpend to advantage much in genuity in concocting pleasing com- binations with this cooling vegeta- ble as the basis.
 While most familiar to us as naturel or in the form of salads, it may be cooked without detracting from it's palatableness and really be- comes more wholesome, so that it can be enjoyed by persons of even deli cate digestiOns. In spite of it's vir- tues this crisp vegetable has been maligned until many persons are ac- tually afraid to eat it. This is due to the fact that the majority of chefs are careless about preparing it for the table.
 If the cucumbers are grown in a private garden, remember to always gather them early in the morning, be- fore the force of the suns rays is sufficiently strong to drive the sap out of the vines into the vegetable. At night this bitter sap leaves the cucumber and becomes diffused throughout the vines. If bought in the market try to get fresh ones; place on the ice for several hours, then pare thickly, for the bitter prin- ciple lies close to the skin, drop in ice water and serve on a bed of let tuce. with bits of cracked ice in the dish.
 For salads cuts the cucumbers in to little cubes and chill: or the cu- cumber sticks may be called and served like celery.
 Millions of cucumbers are put up in American pickle factories every year, not less than seventy varieties being cultivated in this country for the purpose.
 Cucumber Sandwiches.
 Pare several fresh cucumbers, split open, remove the seeds and, with a sharp knife, cut into very thin strips; soak for twenty minutes in slightly salted water, then dry on a cloth. Dip each slice into a rich mayonnaise dressing, sprinkle with salt and place on crisp lettuce leaves between thin slices. of bread; cover well with may onnaise dressing before joining and serve at once.
 Cucumber Fritters.
 Peel and grate ripe cucumbers, press the juice from the pulp, and to every two cupfuls add three table spoonfuls of thick cream, two table spoonfuls of melted butter. half a cupful of sifted floor, a tablespoonful of salt, dash of red pepper and two eggs, the yolks and whites beaten separately. Drop by spoonfuls into smoking fat and when a delicate brown drain and serve hot
 Cucumber Ia Creme.
 Peel large firm cucumbers, cut lengthwise. first into halves, then into quarters and eights. Arrange in a stew pan, cover with boiling water; add salt to season and cook gently till tender. Arrange squares of toast on platter, place the cucumbers on it and cover with a rich cream dress ing
 Stuffed Cucumbers.
 Cut six cucumbers lenghtwise into halves and scoop out the seeds, being careful not to pierce the shell of the vegetable. Lay in iced water for thirty minutes; then dry with a cloth mincer ham and one-third fine bread crumbs, season with cayenne pepper, and moisten with cream or melted