CUCUMBER DISHES

Wairarapa Times-Age, 18 April 1941, Page 2

CUCUMBER DISHES

SOME GOOD RECIPES. These cucumber recipes are worth trying:— 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 base. Use one of the following fillings:— (1) Pound together two 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 with 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. Arrange each on a slice of tomato, pour in a little vegetable stock or chicken soup, and cook very gently till the pieces are tender. If preferred, the liquor can be thickened before serving. Grated cheese of ham or mushrooms are all suitable fillings. CUCUMBER WITH CREAM SAUCE. Cut medium-sized cucumbers in half lengthwise. Fry in butter for five minutes, turning them carefully. Mix a tablespoon of flour with a little milk to a smooth paste, put in a pan and add a tablespoon of butter and half a cup of milk. Stir well till it boils, and add a tablespoonful of cream. Put in the halved cucumbers and cook till they are tender. Serve very hot. CUCUMBER FRITTERS. Cucumber fritters are absolutely delicious. Make them exactly like apple fritters, but, of course, with salt and pepper instead of sugar. PICKLED CUCUMBERS. Do not peel the cucumbers, but slice them down the centre, scrape out the pips and cut into pieces 2 inches long. Lay in an earthenware vessel, cover with salt, leave for 24 hours, then pour off the water.

Add 1 teacupful brown sugar to every quart of vinegar, cloves, cinnamon, bay leaves, a little powdered mustard, and some small onions, and boil up together before pouring over the cucumbers. Leave until cold, then pour off the vinegar, boil up again and pour over. Repeat this, boiling up the vinegar three times in all. Tie the jar down, and the contents are ready for use in about two months’ lime.