Evening star., 1916-04-17
COOKED CUCUMBERS
FOR SPRING TABLE
Baked Cucumbers.

! Baked cucumbers are prepared in
several ways. This 10 one way: Cut the
cucumbers in half lengthwise and re-
move all the pulp possible, leaving a
firm case inside the skin. Chop the
pulp fine. mix with an equal amount
of fine breadcrumbs. butter pepper and
salt. Pack the filing back into the
shells, dot with butter and bake un-
til well done and brown.
Another way to bake cucumbers is
each end enough to make the halves
stand firm. Make a forcemeat of hne
breadcrumbs. chopped meat and the
inside Of the cucumber, which should
be scooped out with spoon: Drop the
shells into boiling water and boil for
four minutes. Drain, fill with the
forcemeat and put little melted but
ter on top of each. Stand in pan and
bake until tender and brown on top
Fritters.
Cucumbers are delicious in the form
of fritters. Peel them, cut them in
half lengthwise, scoop out SEEDS ana
soft part, mix with buttered and sea
soned crumbs refill and dip each half
in fritter batter. Fry brown In deep
fat.
Cucumbers on Toast.
The taste for cooked cucumbers may
be cultivated. If it is. cucumbers on
toast is dish which goes long way
in cultivating it. To prepare this dish
peel the cucumbers and let them stand
in salt water "a teaspoonful of salt to
a quart of water) for two hours. Then
drain and slice in lengthwise strips
and wipe each slice dry on a Iresn
piece of cheesecloth. Have ready some
flour mixed with salt and pepper ana
dredge each slice in this. Fry the sllces
until brown. Have ready long narrow
pieces of hot. well-buttered toast ana
slip a slice of cucumber on each sifce
of toast.
Cucumber Relish.
II the supply of pickles runs short
trv this easily made and quickly ready
! cucumber relish:
Crate the cucumbers on coarse
crater. after removing the skin. Drain
off almost all the juice. Then season
the cucumber well with salt and pep
per and pack into glass jars. Fill the
lars to overhowing with cold vinegar
and seal tight. Let the rellsh s'ano
for a week before beginning to use.
Another relish made in the same
way calls for a quarter of grated sweet
green pepper to three-quarters or the
grated cucumber.
Salad.
Cucumbers have a wide field Of use
fulness as salad.
Cucumbers. however they are served,
especially raw, should be absolutely
fresh There are differences OF opinion
about the advisability of letting them
stand in salt water before serving.
Some persons like the wilted slices in
oil and vinegar and some like the
crisp slices, and perhaps this liking
causes the difference of opinion that
exists. Perhaps the truth is that
raw cucumbers at best are indigestible
| to most persons: but if eaten very
| fresh and with plenty of oil they are
not so. o.indigestible as otherwise.
! Whether wilted crisp cucumbers
should be well chilled before serving
They should. for fish. be served in al
| oily French dressing, well seasoned. Al
! lad, they should be served on crisp
| white lettuce leaves, dressed with
J French dressing.
/ They can be temptingly combined
with other vegetables for salad. With
sliced tomatoes. served with either
French or mayonnaise dressing on let
tuce leaves. they are delicious Covered
with finely chopped green pepper, mix
ed with French dressing. and with q
| spoonful Of nayonnaise for each plate
| they are also good.