USING CUCUMBERS.

King Country Chronicle, Volume XXVI, Issue 3439, 5 March 1932, Page 7

USING CUCUMBERS.

Like so many of the good things provided for us by Nature, the cucumber makes its appearance on the market just when it is most needed. It may be used in place of celery, which at this time of the season is expensive, so as to provide the crisp element needed to balance the softer texture of meats, cooked vegetables and fruits. Cucumbers are cheap at the present time. When properly prepared they are not indigestible, and may be eaten without any disagreeable consequences. There is a bitter juice in the tip of the cuj cumber, and unless care is taken this is carried into the edible portion. I Cut off the tip before preparing I the cucumber, then wipe the knife and pare the rest of the vegetables, removing traces of green. Undoubted- \ ly the presence of this bitter juice, ! carelessly handled, has caused the mistaken idea that cucumbers should

be soaked in salt water for some time before they are fit to eat. They need not be soaked if prepared as directed. Although cucumbers are usually served raw in some form of salad, they are equally delicious when fried, stewed or baked and served as a vegetable with fish or meat.

Three Recipes. 1. Three young cucumbers, one small onion (finely minced), one tablespoonful butter, or bacon fat, one tablespoonful chopped ham or diced bacon, one tablespoonful flour, half cupful tomato sauce, half cupful beef stock, dash of cayenne pepper and salt, paprika pepper to taste.

Peel cucumbers according to previous directions, cut in lengthwise slices, sprinkle with salt and roll into flour. Fry in deep fat until brown, and drain in absorbent paper. Keep in a hot place. Peel and chop onion, add to butter or bacon fat and cook until tender, having a low fire or gas pan covered to prevent burning. Add the chopped ham or diced bacon and flour. Cook together, stirring constantly. Add browned cucumbers and simmer gently until tender, but not broken. Serve on strips of toast the size of the cucumber slices. 2. Stuffed Cucumbers: Six medium cucumbers, half cupful soft breadcrumbs, half cupful chopped cooked meat, half cupful tomato pulp, one and a-half teaspoonsful chopped onion, one tablespoonful minced parsley, salt and pepper to taste. Peel as previously directed. Cut a lengthwise slice from top, and with a spoon remove the seeds. Mix crumbs, meat, tomato, onion and seasonings. Fill cucumber shells with the mixture. Place in a shallow pan, surround with tomato juice or hot water, and bake in a moderate oven for a quarter to half an hour. Melt two tablespoonsful of butter, add half a cupful fine crumbs, salt and pepper to taste, and spread over tops of cucumbers. Return to oven and bake until crumbs are brown. 3. Creamed Cucumbers: Peel cucumbers carefully, remove seeds. Skin and mash two pork sausages, or cold meats. Add extra seasoning and a little mace. Fill the cucumbers and place in a well-greased baking dish, sprinkled over lightly with bread or biscuit crumbs. Set the cucumbers in whole, and pour over a sauce made of one cupful of milk, half a tablespoonful cornflour, butter grated cheese and seasonings to taste. Cook sauce separately, pour over vegetable, sprinkle breadcrumbs and small pieces of butter over top, and cook slowly for half an hour. Serve in the baking dish it is cooked in.