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Cooking of True Proteids Continued: Fish: Remove

CUCUMBERS TO SERVE WITH FISH Let the cucumbers stand an hour or more in very cold or ice water. Remove the skin with a handy slicer, to give a channeled effect, and cut in thin, even slices. For one medium-sized cucumber rub over the salad dish with the cut side of a clove of garlic; put into a bowl three tablespoonfuls of oil, one tablespoonful of vinegar, and one-fourth a teaspoonful, each, of salt, pepper and onion juice, beat with a fork until thoroughly mixed, then pour over the cucumber slices disposed in a circle in the dish.

PHILADELPHIA RELISE Chop very fine enough crisp cabbage to make a pint; chop very fine, also, two mild green or red peppers and mix the two thoroughly together, then set aside (covered) in a cool place until ready to use. Note that both peppers and cabbage are to be chopped exceedingly fine, as fine as in is possible to chop them. Mix together thoroughly one teaspoonful of celery seed, one-fourth a teaspoonful of mustard seed, half a teaspoonful of salt, one-fourth a cup of brown sugar and one-fourth a cup of vinegar, and let stand some time. When ready to serve mix the two together. This perhaps is mix too much to prepare at once, as it is good, if kept chilled, as long as it lasts. Lemon skins (either whole or in halves) carefully freed from pulp, and with a thin slice cut from one end, to make them stand level, are often used as a receptacle for this relish.