The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1916-10-06
MAKES FINE RELISH
SUGGESTIONS FOR SERVING The
HUMBLE CUCUMBER.
Few Vegetables Have the AdaptahilitY
Of This Friend of the Housewife
Common Way of Preparing
1t Is Not the Best.

It is true that few vegetables appear
as cool and refreshing either to eye or
palate as the humble cucumber, which
Is growing more popular as table
food each year, writes Mrs. Christine
Frederick in the Chicago Daily News.
In the heated season we come to de-
pend upon 1t largely as salad, as 1t
is capable of infinite combinations, or
served alone, or with tomatoes, rad
ishes and other vegetables.
The overripe cucumber should not
be chosen, as then the seeds are too
large and the pulp coarse. Neither
should it be at all underripe, as then
it is bitter and the pulp acrid. In par
ing, take q generous skin, as the flesh
near the skin is always more or less
bitter. Unless the seeds are small they
should be discarded entirely, as they
are pure waste and do not do the body
any good, merely Irritating the n
testines.
Instead Of cutting the cucumber in
slices, 1t is sometimes preferable to d.
vide 1t into three sections and scoop
out the seeds, using a sharp knife with
a curved blade like q grapefruit pre-
parer. This leaves a solid chunk of
flesh which can then be sliced or
chopped as desired without seeds.
Cucumbers should not be allowed to
stand in sailed water, as this tough
ems the pulp. They are best if pared
placed in only little clear water and
the bowl put into the refrigerator.
Although we use it chiefly as a
salad, there are many dishes for the
stewing or frying of cucumbers which
should not be despised. The large
dice of the firm flesh can be slowly
stewed for about fifteen minutes with
very little water in which are few
drops of onion juice. The addition Of
little cream, salt and pepper makes
this very dainty dish.
1t can also be used fried like sum-
mer squash or egg plant. Cut in thick
slices, dust with salt and pepper, roll
In flour and saute in butter for about
20 minutes. Sometimes delicate
onion sauce, parsley or other herbs
can be added.
Owing to its refreshing neutrality Of
taste, the cucumber is par excellence
the salad to accompany fish. It also
combines excellently with dressing
made of sour cream. The common
way Of preparing 1t with strong vine
gar, cut in conventional slices, is by
far the poorest method, killing its deli
cate individual taste. \ light oil
dressing or thin mayonnaise is most
preferable.
When the skin is glossy and not
spoiled by too many spines. most
decorative table effects can be secured
by utilizing the rind as well as the
pulp. The entire pulp may be scooped
out, leaving the cucumber lengthwise
and thus making cucumber boat"
into which can be stuffed the chopped
pulp, radishes and other salad mix
lures. Cut into three sections or two
crossways, it will appear like an at
tractive green pyramid or cup. in
which also any salad mixture can be
served. Combined with the red of the
radish, the yellow nasturtium flowers,
or the scarlet of the tomato or pimen-
to, the humble cucumber can enter
largely into a decorative table scheme.