TEMPTING CUCUMBER DISHES

NZ Truth, Issue 1143, 27 October 1927, Page 15

TEMPTING CUCUMBER DISHES

Some Old and New Recipes For Warm Days pUCUMBER is generally eaten cut into thin slices and served with vinegar. In this way it often proves indigestible, although very tasty.

CUCUMBER, however, lends itself to V quite interesting 'dishes and mixed with other ingredients is more digestible. Cucumber, radish and apple salad is made as follows: 1 cucumber, 2 eating apples, 1 small bunch of young radishes, 2 bundles of watercress, 2 tablespoons olive oil, 1 tablespoon vinegar, niiwimNmimummnnitmiitiiimiimtMiimiiiiMiiimiilmiiimiiiiiiiiiiiiiiiii 1 '

V% teaspoon made mustard, 1 saltspoon salt and a little cayenne. The radishes are cut into thin slices and the cucumber and apples are peeled and cut into dice. The salad-dressing is made by putting the mustard m a salad-bowl and adding the oil drop by drop. The vinegar is then added with the salt and cayenne, and the cucumber, apples and radishes are mixed with the

dressing:. A border of watercress completes a very pretty dish. Cucumber and Tomato Salad: A nice salad is made with 1 cucumber and lib. tomatoes. The cucumber is peeled and sliced and sprinkled with salt. In half an hour it is drained and arranged m a shallow dish with the slices of tomato, alternate slices of each adding to the appearance of the dish. The salad Is seasoned with French dressing and lightly "sprinkled with chopped parsley. Stuffed cucumbers and sausages require 2 cucumbers, lib. pork sausages and 2oz. dripping. For the stuffing take 2 rashers fat bacon. 1 onion, % pint breadcrumbs, grated lemon rind, 1 dessertspoon chopped parsley, 1 egg and salt and pepper. For the gravy use % pint of stock or 'iiiiiiiiiiiiiinimiiiiiiiiiiiiiiHiiiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiniiiiiimiii*

gravy and add to it 1 tablespoon flour and Worcester sauce. First make the i stuffing. Chop the bacon and onion and fryjl together for 5 minutes, then the rest of the stuffing ingredients are added and well mixed. The cucumbers are peeled, cut into I half lengthways and the seeds are scooped out. The cucumbers are stuffed and the two halves tied together with string are ready for cooking. They are first fried m the hot dripping till they are nicely browned and the sausages can be browned at the same time. When brown both cucumbers and sausages are put on a plate while the gravy is being made. When this is a nice rich color the Worcester sauce and stock are added and the gravy is stirred until it boils. The cucumbers are put m and with the pan covered they are stewed gently for 1 hour. The sausages should be put m and cooked for the last quarter of an hour. ■'l