The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-05-25
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The cucumber is much oftener
eaten in the United States as a salad
than cooked, yet it is a very palat-
able vegetable when stewed and serv-
ed with a white sauce, or seasoned
with butter, salt, and pepper, and
served on toast. The pared and
q%uartered cucumber should be cook
ed until tender in boiling sailed
water, which will require about Is
minutes, and then served as direct
ed. Cucumbers may also be cut in
slices lengthwise and fried like sum-
mer squash or eggplant.
Cucumber Saute
Stew pared cucumbers, cut in
quarters or in thick slices, for Is
minutes in a saucepan with a little
water and a minced shallot or a
small minced onion. Pour off the
water; stir in a little -four, butter,
and salt; heat for two or three min
utes and then serve.
Cucumber Saute
Boil pared and quartered cucum-
bers for three minutes only. Then
drain the pieces and a with salt
and pepper. Roll in -four and cook
in a saucepan with butter for 20
minutes. This dish may be varied
by adding minced parsley, chives and
Ichervil about five minutes before the
cooking is finished.
Tomatoes
The tomato, altho not very nutri-
tious, may be classed as one of our
most useful vegetables. Raw, it
makes an attractive and refreshing
salad and may be served by itself
or in combination with other vege-
tables, with meat or with fish. AS
a vegetables the tomato may be pre-
pared in many ways. 1t makes a
good foundation for soups and
sauces. Made into catsup or pickles
it serves as a relish. The addition
of a little tomato gives a pleasant,
acid flavor to many soups and souces
and also to meat, fish, and vege-
table dishes. If possible the toma-
toes should ripen fully On the vines,
as the flavor is much better than
when picked green and then allow
ed to ripen.
When properly canned this vege-
table keeps well and retains its natu-
raj flavor. The housekeeper who has
"a generous supply Of canned toma-
toes on hand will find them very
valuable at all times of the year, but
especially in the winter months when
the variety of vegetables is not great.
Overlooking spoils the flavor and
color Of the tomato.
To Peel Tomatoes
Put the ripe tomatoes into a dish
and pour boiling water over them.
Let them rest in the water about one
minute; then pour the water off.
The thin skin will not peel off readi-
ly.
When a quantity of tomatoes are
to be peeled have a deep stewpan a
little more than half filled with boil
ing water and on the fire where the
water will continue to boil. Let the
basket remain one minute in. the
water. There must, of course, be
water enough to cover the tomatoes.
Stewed Tomatoes
Peel the tomatoes and cut into
small pieces. Put into a stewpan
and on the fire. Boil gently for 20
minutes or half an hour, counting
from the time it begins to boil. Sea-
son five minutes before the cooking
Is finished. Allow for each quart
Of tomato one generous teaspoonful
spoonful or more Of butter.
Escalloped Tomatoes
One pint peeled and cut tomatoes,
pint grated bread crumbs, l level
,easpoonful salt, 1 tablespoonful but
;er, a suggestion Of pepper. /,
Reserve three tablespoonfuls of
he bread crumbs, and spread the re-
mainder on a pan. Brown in the
wen. being careful not to burn them.
Mix the tomato, Drowned crumbs,
,alt, pepper, and half the butter to-
and put in a shallow baking I,
fish. Spread the ~unbrowned crumbs :
IN top, and dot with the remainder
If the butter, cut into bits. Bake
n a moderately hot ven for half
n hour. The top Of this dish should
brown and crisp. 1
Tomato Toast X
Boil one quart Of peeled and cut F,
omatoes for ten minutes, then rub :
hru a strainer. Return to the stew :
an and add two level teaspoonfuls
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