Take twelve large, full-grown cucumbers and four onions. Peel the cucumbers and take the skin off the onions; grate them, and let the pulp drain through a sieve for several hours, then season highly with salt and pepper, and add good cider vinegar until the pickle tastes strongly of it, and it rises a little to the top. Put it in jars or wide-mouthed bottles, and cork or seal them so as to be airtight. The pickle tastes more like the fresh cucumber than anything else, and will pay for the making.
FRIED CUCUMBER.
Boil a good-sized cucumber till nearly soft in milk and water flavored slightly with onion. Remove and drain dry, cut it up into slices when cold and brush each slice, which should be about a third of an inch thick, with egg, and dip in bread crumbs or make a batter and dip each slice in this, after which fry in butter till amber brown. To be served in the center of a hot dish with mashed potatoes round.
CUCUMBER MANGOES. (See [Mangoes].)
CUCUMBER A LA POULETTE.
Pare and cut in slices three good-sized cucumbers; cover with water and let soak for half an hour, then drain and dry on a cloth. Put in a saucepan with two tablespoonfuls of butter and fry over a moderate fire without browning for five minutes. Add one scant tablespoonful of flour, and, when well mixed, one and one-half cupfuls of chicken or veal broth. Simmer gently for twenty minutes, season with a small teaspoonful of salt, a saltspoonful of pepper and half a teaspoonful of sugar; draw the pan to one side, add the beaten yolks of two eggs and one tablespoonful of finely chopped parsley. Take from the fire as soon as thickened, being careful not to allow the sauce to boil again.
Marion C. Wilson.
CUCUMBER SALAD.
Peel the cucumbers, slice as thin as possible, cover with salt, let stand one hour covered, then put in colander and let cold water run over them until all the salt is off. Make a bed of cress or lettuce leaves and pour over French dressing; or prepare as above, pour over vinegar, give a little dash of cayenne pepper and add sour cream. Cucumbers sliced very thin with a mayonnaise dressing make a very excellent sandwich filling.