The herald., 1913-07-03
Cookery
Points
The Appetizing Cucumber.

For the housewife who is not tamil
iar with the possibilities of cooking |
cucumbers real culinary treat Is IN |
store. So different is the flavor OF
these much maligned vegetables wheh |
they are properly cooked from their
flavor when raw that they really AFFORD |
nm answer to the oft expressed WISE |
for something new under the sun IL
the line of vegetables. One OF the
most delicious ways of Transforming
rho raw fruit to IL digestible and flavor
some dish is in the form of timbales.
To make these timbales you VIII
need cooked cucumber pulp, when
NAV be procured by putting curumbers
which have been previously peeled anu
boiled through a meat chopper. Use
a cupfuI OF this pulp TO one-half cupfui
of breadcrumbs and One-half cupful OF
thick cream sauce. Add tablespoon
fuI of lemon juice, the beaten yolks OF
two eggs and little onion juice. When
those ingredients have been we'll mix
ed fold in the beaten whites OF the
two eggs. Bake in timbale molds in
hot water and serve hot.
The Art Of Baking cueumbers.
For an appetizing vegetable to serve
with the meat course split good sized
cucumbers lengthwise. leaving the
skins on. Then scoop out the middle
pulp, leaving a strong shell. Chop the
pulp. add beaten eggs - one egg Is
enough for six cucumbers-a cupful OF
breadcrumbs and seasoning TO taste.
Fill the shells, rounding the filling or
at the top. and bake in a moderate
oven for three-quarters of an hour
To make scallOped cucumbers peel
and slice six cucumbers. Then arrange
them in a buttered baking dish as II
scalloping any other vegetable. hrst
layer Of breadcrumbs and then
LAYER Of cucumbers. and so on until
the dish is filed Between the layers
flavor with grated onion and lemon.
little butter. paprika. celery salt, salt
and pepper. Bake an hour.
For stuffed cucumbers peel and split
as many good sized cucumbers as de-
sired. Scrape out the pulp and NIL
with a mixture of chicken stock and
crumbs favored to taste Bake In
baking dish in q half inch Of chicken
stock. They should be baked till ten
der and basted often with the stock on
the bottom Of the dish. The remaining
stock when the cucumbers are done
should be thickened with teaspoonful
of cornstarch and served as gravy
with the vegetables.
Two Tempting Hot Weather Entrees.
/, To make deviled cucumbers begin by
( peeling and slicing them as when pre-.
E paring raw cucumbers. Place them In
ice water for an hour and then drain
them. Dip them In -four seasoned with
. salt, celery salt, pepper or any desired
: seasoning, and fry in butter and serve
= with the following sauce:
i To a cup Of stewed. strained toma
4 toes add one-half teaspoOnful OF salt
one teaspoonful Of sugar, grated lemon
y skin, the juice of half lemon and
= tablespoonful Of olive oil. Cook thi:
n till well mixed and serve hot.
J, Cucumbers on toast are delicious
dish. The vegetables should be cut II
e half inch slices and stewed in wate
; till tender, but not broken. Meanwhile
boil a cupful Of cream with a table
h spoonful Of butter. salt and pepper t.
d taste Drain the cucumbers, hea
them in the cream sauce and serve OF
s toast.
e A Hot Sauce Of oueumbers.
To make cucumber ketchup take thre
) large cucumbers, peel and crate them
Add a tablespoonful of salt and eleve
s teaspoonfuls of black pepper. Add
1. handful Of horseradish. one large graf
ed onion and pint Of strong vinegar
n Bottle and cork loosely.
n