The Dawson news. (Dawson, Ga.) 1889-current, 1920-10-05

dressing. Scald two quarts OF vinegar
and blend in one tablespoonful of
ground mustard, one cupful of flour,
one tablespoonful of turmeric and
one and half cupfuls of brown
sugar that has been mixed with lit
tie cold water. Continue to stir until
the mixture thickens and let cook in
the double boiler for fifteen minutes.
Add six tablespoonsful of mustard
seed and five celery seed.
Cucumber Piecalilli.
Chop fine six peeled onions, six
peeled cucumbers, one head of cauli-
flower, half a small head of cabbage,
half a peck of green tomatoes and
one red pepper. Sprinkle lightly with
salt, let stand over night and drain.
Add one teaspoonful of ground Gin
namon, one teaspoonful of mustard
seed, two teaspoonfuls of celery seed,
two generous cups of sugar, tea
spoonful of paprika and vinegar
eonugh to cover the whole. Let boil
for half an hour and seal as for
canned fruit.
Olive Oil Pickles.
Cut one quart of white onions and
a hundred small cucumber in slices
and place in earthenware crock with
salt between the layers. Put heavy
weight on top and let stand over
night. Drain with the following: Mix
together one pint of olive oil, one
ounce of celery seed, one-quarter of
a pound of ground mustard, one ia
blespoonful of black pepper and
quarter of pound of white mustard
seed; then blend with two quarts of
mild vinegar. Seal the jars as for
canned fruit
Baked Stuffed 'Cucumbers.
Peel three cucumbers, cut in halves
and remove the centers and seeds,
leaving a firm shell. Peel one large
tomato, cut in small pieces, and add
one tablespoonful of chopped onion,
two tablespoonfuls of melted butter,
one large cupful of dry boiled rice,
a scant teaspoonful of salt, half a
of paprika and a table
spoonful of tomato catsup. Fill into
the prepared cucumbers and place in
a covered pan and cook for forty
minutes in a moderate oven. Remove
the cover for the last ten minutes.
Cucumber Sandwiches.
Peel and crisp half a cucumber,
then chop coarsely. Add one scant
of mixed young onion,
the same of chopped green pepper
and two tablespoonful of shredded
cress. Moisten with mayonnaise
dressing, highly Favored with French
and use as a filling between
buttered slices of graham bread. A
light busting of grated cheese may
be given the filling before finishing
the sandwich with the upper slices
of bread.
Cucumber Jelly.
Prepare one and three-quarters
cups of cucumber pulp by peeling
the cucumbers, grating them and
through a PURGE sieve.
Press through as much of the juice
as possible and add one-quarter of
q cupful of lemon juice, half tea
spoonful of salt, a quarter of tea
spoonful of paprika and teaspoon
full of onion juice. Soak one-quarter
of an ounce of gelatine in cold wa
ter to cover, dissolve in one cupful
of boiling water, strain and add to
the vegetable mixture. Mold in small
ring molds, chill on the ice and
serve, unmolded, filled with chilled
cooked fish, mixed with shredded
lettuce and dressed with vinaigrette
dressing. Color with a little spinach
juice.
Hollandaise Cucumbers.
Pare the cucumbers, cut in thick
slices and stew until tender in sailed
water to cover. Add for each two
cucumbers half a chopped onion, and
when cooked drain off the water
and cover with a Hollandaise sauce.
Turn all into a buttered baking dish,
cover the top with Drowned crushed
bread crumbs mixed with melted but
ter and a little grated cheese and
brown over in a quick oven.
Smothered Cucumbers.
Cut two peeled cucumbers into
slices, dry. dip in seasoned flour and
saute in hot bacon fat. Lift out and
place where they will keep hot. Pre-
pare highly seasoned spiced toma-
to sauce, using cupful of thick to-
mato catsup or one of the canned to-
mato soups, slightly diluted. Pour
this over the cooked cucumbers.
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