The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-07-02
Cucumber Salad
ny JANI, Enn1SGTnv
DAYS BEST CARTOONS.

| Cucumber salad Is quito generally
! considered To be- the first choice as a
boiled salmon accompaniment, and
| good with any boiled Ash. Most
makers OF cook books say nothing
! about low to mako cucumber salad.
| but. when OF them does moro
recipes than ono arc usually given, &C
| companiod by various remarks some
! OF which may be classed ;s absurd
| On" such remark Is that raw cucum-
! hers should never be served without
! som" kind Of dressing. yet there are
| many people who cannot eat cucum-
| hers served with tho usual pepper, salt
| ana vinegar. but who can cat them
without amy dressing. and l!ko to
| pick tAcm and eat thcfn Immediately
When eaten from tho vines tho small
| ones are choice. but amy cucumber may
, he "atcn with salt alone. and will gen
| orally ho found moro digestiblc that
way than amy other.
| AS TO preparing cucumbers there arc
good reasons why they should be
soakc d Ia cold wator before they arc
pared and sliced. rather than after
! although many cooks slice them Into
| cold water AMI allow them TO stand In
! ii for a time. This custom probably
started when cucuubers were more
likely TO DO bitter than arc those
grown for market
Perhaps because tho cucumber is so
cool IL Is likclE 20 vile after 1t Is sliced
Before IL Is sliced Il can be frcshened
in running cold water but II there is
u question about It's freshness IL
would be far better TO cook II than 10
scrr. II raw. Tar less dangerous to the
digestion. Scalded for I'VE minutes
, and then cooked in meat stock and we'll
seasoned IT is delicious. or 1t may be
cooked In water and then with butter
In pce!ing cucumbcrs great care
should be taken TO pare off fine peel
Ing. for there is a tradition that the
| most digcstible portion Is just under
the skin. and certainly this Is the most
concentrated norton.
Vinegar. salt and pepper constitute
the general dressing for cucumbcrs.
but oil Is often added. or "A French
sour cream dressing: that Is. sour
cream whipped up and seasoned to
taste with vinegar or lemon Juice
With this dressing the cucumbers
should be OF unquestioned freshness
and crIspness
An English cpicure describes a GU
cumbcr combination as follows:
"Samhhl-Takc the finest and
straightcst cucumber: cut off both ends
ana divide the remainder into two
inch lengths. Peel these then
take each length I'm succession and
with a very sharp. small knife pare IL
from surface tn centre, until Il has
become ono long, curly shred. Curl II
M tightly. Cut tho Length,
through from end to end until YOU
have mad" numerous long, thin shrcds.
Treat each length in the same way.
ana place I'm glass dish. Add three
green chilics chopped fine, few
chopped spring onions, and some tiny
shrcds of the blue fish of Java Hav-
ing performed u pilgrimage in search
OF TINS curiosity. you will naturally
fall back upon the common or Italian
hnchovy. which. after extracting tho
brine and bone and cleansing, chop
fine. Four a little vinegar over tho
mi Xturc."
This seems TO be n rather inadequate
dressing for this mixture. and French
dressing would probably BIO more
relished by most people
french dressing with many addi-
lions Such as mustard and a bit of
cayenne pepper. chopped parsley.
chopped chives, garlic, and oven a bit
OF lemon rind, may be served with GU
cumhers SOPHISTICATED French dress
ing can only lie compounded by those
experienced in such matters, because
they are quite horrid unless q good
bicnd is secured, and In this matter
much depends upon tho character of
the ingredients. Chives chopped fine
are always favored by those who like
parsley, If fine enough, is just as fav-
orcd.
The recipes for the box, or tho tried
recipe cards, she says. should contain
the following information: 'Tist OF
necessary ingredients. Directions for
mixing. Directions for baking, with
exact baking temperatures and exact
time for baking. Number Of persons
rule VIII serve. Exact time required
for mixing. Cost of materials" And
then
Rye Mullins. One cup rye -four, one
cup white flour, one-fourth cup sugar.
ono teaspoonful salt, one cup milk,
one egg. tablespoon melted butter.
four teaspoons baking powder. 1. Mix
and sift dry ingredients. Add grad
ually the milk, egg, we'll beaten, and
melted butter 9. Heat oven TO tenn
perature Of 400 degrees Fahrenheit nv
turning on both burners for about
seven minutes, using thermometer test.
Turn both burners as low as possible
TO maintain this temperature Place
mullins on lower shelf and bake for
twenty minutes. They should be we'll
raised by this time and commence TO
brown. Turn on heat full from five
to seven minutes. when mullins will
be well Drowned and ready TO take ont
). Rule makes twelve mullins. 4. six
minutes arc required for mixing.
b. Material costs 10 centa'.