CUCUMBERS

Wairarapa Times-Age, 25 March 1939, Page 10

CUCUMBERS

RELIABLE RECIPES.

Stewed Cucumbers. Take 2 large cucumbers, peel and cut them into, four pieces, lengthways, and again each piece into two, slanting the knife that the ends may be pointed. Place in a stewpan with 2 shallots finely chopped, 1 teaspoonful brown sugar, I saltspoonful white pepper, 2oz butter, salt and | pint brown stock. Simmer gently for half an hour. Thicken the sauce with butter and flour in the usual manner and serve.

To Serve with Cold Meat.

Remove the rind from 2 or 3 fullygrown young cucumbers, cut in rather more than lj-inch lengths. Pare these thinly round and round in ribbons until the seeds are reached (throw these away). Sprinkle a little cayenne pepper and salt and leave to drain in a cool place. With a fork arrange lightly on a dish and pour over sufficient salad oil mixed with vinegar. Sprinkle a little pepper over before serving. This is excellent placed lightly on lettuce, torn into shreds and dressed with oil and vinegar seasoning—proportion, one part vinegar to 3 parts oil.

Cold Cucumber Soup. Boil some cucumbers in some white stock which should be strong enough to jell by itself, but a little powdered gelatine can be added if necessary. Set it in clear glasses and on top of each put a thin slice of cucumber, with a little mound of thick or whipped cream sprinkled with paprika.

Cucumber Savouries. Rub some cooked cucumber through a sieve and season to taste. Spread a flat circle of rought puff pastry with cream cheese, put a pile of cucumber in the centre, and with an icing forcer pipe a pattern with cream cheese over and round the base, diluting the cheese with a little milk or cream if necessary.

Stuffed Cucumbers. Wash the cucumbers and cut them crosswise into 2-inch lengths. Scoop out the centres nearly to the bottom of each piece, but leave a firm to aseUse one of the following fillings: (1) Pound together 2 hard-boiled eggs, loz butter, 2 boned anchovies, and a little chopped parsley. Season with cayenne and to this add the chopped cucumber pulp which was scooped out. (2) Mix the scooped-out part wi.n minced chicken or nutmeat, finely grated shallot and some chopped parsley. After browning the mixture in butter fill the centres of the cucumber pieces with the mixture. +hrnn fn Arrange each on a slice of tomato, pour in’ little vegetable stock or chicken soup and cook very. genfly till the pieces are tender. If pi efen ed, the liquor can be thickened before serving. Grated cheese or ham or mushrooms are all suitable fillings.