The Climax-Madisonian. (Richmond, Madison County, Ky.) 1914-1917, 1915-07-21

| HUCUMBERS combined with other
- vegetables make dainty and cool
ing summer salads. Some ways
Of preparing these are suggested here;
With Mint Sauce.
Plain Cucumber Salad.-Peel the Gu
cumber thinly and cut it into very thin
slices. Dust these with pepper and
| salt and add to them very little finely
minced onion. Then add two large
tablespoonfuls of salad oil and half a
gill of freshly made mint sauce. Mix
all well together. Stand in cool place
for twenty minutes or half an hour and
then serve.
Cucumbers, French Style.-Slice a
green cucumber very thin, put it in q
basin with half an ounce of salt and
pickle for four hours. Drain well and
arrange the slices on a dish with pep
per, oil, vinegar and tablespoonful
of chopped herbs, such as parsley
chevril and tarragon put over the slices
Quite Mixture.
Cucumber and Chicken Salad--It is
by no means necessary to have celery
for chicken salad, as other vegetables
more available in summer give it ar
excellent and novel flavor. Crisp. fresh
cucumbers, for instance, combine well
with the chicken, and French peas add
ed make it very tempting. Use two
large cucumbers and one can of peas tc
every quart of chicken.
Appreciated by Picnickers.
Cucumber Sandwich Salad.-Pare a
slender cucumber with a knife that
will scallop the edges of the slices
Make rich paste of cream cheese
chopped olives, few nuts. the juice Of
small onion and some finely chopped
celery. Mix well and season with salt
and paprika or cayenne. Spread this
paste between two slices of the cucum-
Der and lay the tiny sandwiches on let
tuce leaves. Cover with mayonnaise
garnishing the salad with small strips
of green pepper and olives.
A Rich Food.
Cucumber Rings.-Take one cucum
Der, little oil, vinegar, pepper and
salt, a little minced meat, one hard
boiled egg, parsley, two tablespoonfuls
of cream. Cut cucumber into pieces
one inch long, leaving the outsides in
alternate strips of green by removing
some of the rind in strips. Let these
soak for a short time in a mixture of
Oil, vinegar, pepper and salt Remove
the centers and fill with savory mix
ture of minced meat, chopped yolk of
eggs, parsley and cream, all delicately
seasoned. Garnish with the chopped
whites of eggs and beetroot cut into
small dice.
HOW TO USE BEETs.
ID EETS stewed and dressed with
ID butter and seasoning may be
served satisfactorily with almost
any menu. In addition to this popular
way of serving them, there are many
others whose merits need only be
known to be appreciated.
Novel Ways of Slowing.
Stewed Beets.-Stew beets in the
oven until they are tender: take them
side. Cut them in slices and p1ur a
little vinegar over them. Then put
them into a stewpan with as much
gravy as will cover them. Simmer
for half an hour. Thicker the gravy
before serving with some cream in
which you have mixed a slice or two
of beet beaten in mortar.
Combined With Onions.
Beets With Piquant Sauce.-Take
two or three beets and wash them
clean. Be careful not to break any Of
the 6bers; otherwise they will lose
their color in boiling Boil till tender
with two or three dozen small onions
When they are done take off the skin
and the outside fibers of the beetS and
slice down. Stew in the following
sauce for ten minutes. Take an or
binary sized onion, mince it small
and fry it brown in little butter. Add
L little -four and brown that also. Then
out in a ladleful of soup stock. the
iulce of a lemon and some salt and
pepper. When it is done serve the
Onions in the center, the beets and
sauce around, and serve hot.
A Popular Way.
Plain Boiled Beets-After thorough
Iy washing quart OF young beets put
them on to boil in cold water. Add a
| small handful of salt and two table
spoonfuls of vinegar. Cover the sauce
pan and cook for one hour OF perhaps
ten minutes longer than an hour Ii
| may be necessary t. add Il little boil
ing water after three-quarters of an
hour if the first has boiled away. When
| done skim out the beets into pan of
cold water and rub off the skins. Then
put them into a stone jar. glass will
| dol and strain over them thu liquid IN
which they were boiled. The vinegar
keeps this from turning dark. Spread
two tablespoonfuls of powdered sugar
On the beets. cover and put away in
.old place.