TASTY DISHES

Timaru Herald, Volume CXLII, Issue 20538, 2 October 1936, Page 12

TASTY DISHES

WAYS OF SERVING CUCUMBER Cucumbers are more digestible when cooked than raw, and Can be served in several appetising ways (states an exchange). They can be stuffed and served as a luncheon dish. Parboil the cucumbers for ten minutes. Drain and peel, then cut in halves lengthways and remove the seeds, leaving a hollow in each half. Stuff with a mixture of chopped cooked ham, rice, parsley, a little chopped onion, some tomato pulp, seasoning, and gravy or cream to moisten. Put in a casserole with some stock or gravy, or wellseasoned milk, and bake until soft, basting occasionally. Or they can be stuffed with mushrooms, onion and, breadcrumbs, or sausage-meat, or chopped shrimps.

Cucumbers are also excellent if peeled, cut into thick slices, and boiled until tender, which will be in about twenty minutes. If boiled in milk and water, or milk and stock, the liquid should be well seasoned and thickened with flour and butter. This sauce should be poured over the cucumber. A more substantial supper dish is made by arranging the slices of cucumber with slices of hot hard-boiled egg and serving with cream sauce, or white sauce. Scalloped cucumber is made by chopping the parboiled cucumber roughly, mixing it with a little seasoned cream or white sauce, and dividing between scallop shells. Cover with grated cheese, dot with butter, and put in a hot oven until brown on top. Or cook the cucumber, cut into pieces, in butter with mushrooms and tomatoes; a delicious dish. C::-umber can also be cut into slices, and fried with bacon for breakfast.