Every evening, Wilmington daily commercial., 1920-08-13
Good Ways With Cucumbers

LTHOUGH the Bible speaks of

/ 4 LTHOUGH the Bible speaks of
~ cucumbers. still il is only re
Gently that we have come TO
use them with any sort of magma
tion. at least in the west. We used
TO chill them and slice them and
then eat them with vinegar and salt
That seemed to be the one thing
We could think of when cucumbers
were under discussion
But now, we know that the raw
cucumber is but one possibility of
this interesting vegetable. And
even the raw cucumber is several
things There is the method that
some people like of whiting the Gu
cumbers before they are sliced in
salt water, and then slicing them in
wafer-lke slices and serving them
with vinegar and oil There is the
other method of chilling and crisp
ing them on the ice. and then slicing
them. TO serve them with vinegar
and oil. Either OF these methods is
good one. though just now the
method OF crisping them is pre-
ferred.
If you wish chilled cucumbers and
have not time 10 chill them thor
oughly. a very good way is to put
them in a pan of ice and salt, be-
fore they are pared. OF course. This
course cools them quickly If you
want them crisp. too. don't let them
stand in the dressing before eating
them. II seems 10 be the idea, now.
that cucumbers sliced very thin and
served cold with oil. vinegar, pepper
and salt are more digestible than
those that are served limp and soft.
Stewed Cucumbers-Riper cucum-
bers may be used for cooking than
for eating raw. For the tough
seeds in the cooked cucumbers may
be removed.
Peel the cucumbers; cut them in
quarters. If old, remove the seeds.
Lay the cucumbers in boiling water
until transparent. Make rich
cream sauce TO which add about one
half a grated onion. When ready,
drain the cucumbers dry and lay
them in the sauce. Stew gently
over boiling water for about fifteen
minutes; then dish; sprinkle chop
ped parsley over the top and serve.
A teaspoOnful of chopped chives
added with the parsley may take
the place of the grated onion.
Cucumbers Maitre d'Hotei--Pre-
pare the cucumbers as for stewing.
Drain them and return them TO the
fire with a large lump of good but
ter in a skillet. Add chopped pars-
ley. salt and pepper. and chives or
onions chopped if desired. Shake
until very hot and serve at once.
Cucumbers Fritters-Peel the GU
cumbers and slice them either
lengthwise or crOsswise. Pour boil
ing water over them and when they
are scalded almost transparent,
drain them and wipe them dry.
Then dip them in fritter batter and
fry them brown in deep, hot fat
Drain on paper and serve very hot
and crisp.
Cucumbers with Egg Prepare
the cucumbers as for stewing, and
just before serving stir in the yolks
of one or two eggs, mixed with
half teaspoon of cold water and a
few drops of vinegar. Do not allow
the mixture to boil after the eggs
are added, as it will curdle. Serve
at once.
Cucumber and Onion Ragout -
Sliced onions, one cup of water, one
gill of stewed tomatoes. or one
tablespoon of tomato catsup, sliced
cucumbers, butter, flour, pepper,
salt.
Fry the cucumbers and onion in
butter until nicely Drowned. The
cucumbers will brown better If the
slices are lightly Toured When
brown, add the water. Stew thirty
minutes. Rub together a small tea
spoonful of butter and one heaping
teaspoonful Of -four. Add to the GU
cumbers; stir and boil three min
utes. Add the tomatoes, salt. and