CUCUMBER

one of the most popular of salad vegetables. It is somewhat indigestible, but when properly prepared and dressed--with plenty of oil--it may be eaten without the slightest fear of evil consequences. The rind is considered poisonous, so paring should be thorough and deep.

Cucumbers when marketed should be crisp and firm to the touch. For sale fresh, they are selected according to both ripeness and size, the latter varying greatly with different varieties. For general pickling, they are gathered when from 2 1/2 to 5 inches long. Very small pickled cucumbers are known as Gherkins.

Dill pickles are made either from fresh or salted cucumbers--the former being considered the choicer, but the latter having better keeping qualities. The Dill pickling process employs pickled dill seed or herb and "dill spice"--composed of allspice, black pepper, coriander seed and bay leaves--in addition to the brine.

The English cucumber, of which there is a small sale in Eastern markets, is round instead of triangular like the American, generally very much longer in proportion to diameter, more uniformly green and with very little seed.

In England and the Continent, cucumbers are often boiled in thick sections and served with hot butter or cream sauce.

added by the pass

Recipes that use cucumber

62 dishes across the Historical Foodie library call for cucumber.

The Epicurean · 50

No. 1168 Halibut a la Coligny Fletan a la Coligny
No. 1225 Pompano a la Potentini Pompano a la Potentini
No. 1265 Smelts a l'Alexandria Eperlans a l'Alexandrie
No. 1343 Rump of Beef, Jardiniere Pointe de Culotte de Boeuf Jardiniere
No. 1345 Rump of Beef, Modern Style—Braised Pointe de Boeuf Braise a la Moderne
No. 1407 Minions of Tenderloin of Beef a la Vernon Mignons de Filet de Boeuf a la Vernon
No. 1603 Mutton Cutlets with Cucumbers Cotelettes de Mouton aux Concombres
No. 1744 Hind Saddle of Lamb, French Style Selle d'Agneau a la Francaise
No. 1751 Shoulder of Lamb with Cucumbers Epaule d'Agneau aux Concombres
No. 1753 Shoulders of Lamb with Puree of Celery—Stuffed Epaules d'Agneau Farcies a la Puree de Celeri
No. 1860 Chicken Fillets or Breasts with Cucumbers Filets ou Ailes de Poulet aux Concombres
No. 1935 Ducklings' Fillets a la Macedoine or Green Peas Filets de Canetons a la Macedoine ou aux petits pois
No. 2029 Turkey, French Style Dinde a la Francaise
No. 2124 Quails a la Macedoine—Larded Cailles Piquees a la Macedoine
No. 216 Consomme a l'Andalouse Consomme a l'Andalouse
No. 2282 Escalops of Lamb or Veal a la Habirshaw Escalopes d'Agneau ou de Veau a la Habirshaw
No. 239 Consomme Printanier with Quenelles Consomme Printanier aux Quenelles
No. 2441 Tenderloin of Beef with Vegetables, Mayonnaise Filet de Boeuf aux Legumes, Mayonnaise
No. 2512 Garnishing of Eggs, Polish Style Garniture d'Oeufs a la Polonaise
No. 254 Cream of Cucumbers a la Sheppard Creme de Concombres a la Sheppard
No. 2594 Sturgeon or Sterlet, Livonienne-Small Petit Esturgeon ou Sterlet Livonienne
No. 2624 Capon Salad a la Mortimer Salade de Chapon a la Mortimer
No. 2629 Crawfish Salad a la Maintenon Salade d'Ecrevisses a la Maintenon
No. 2631 Fish Salads Salades de Poissons
No. 2633 Herring Salad with Potatoes Salade de Harengs et Pommes de Terre
No. 2638 Lobster or Spiny Lobster Salad, American Style Salade de Homard ou de Langouste a l'Americaine
No. 2641 Norwegian Salad Salade a la Norvegienne
No. 2642 Oyster Salad Salade d'Huitres
No. 2644 Parisian Salad Salade Parisienne
No. 2645 Russian Salad Salade Russe
No. 2646 Russian Salad for Lenten Dinners Salade Russe au Maigre
No. 2661 Cucumber Salad, English Style Salade de Concombres a l'Anglaise
No. 2732 Cucumbers Fried, Breaded English Style and Fried a la Villeroi Concombres Frits, Panes a l'Anglaise et Frits a la Villeroi
No. 2733 Cucumbers Glazed Concombres Glaces
No. 2734 Cucumbers Stuffed Concombres Farcis
No. 2902 Omelet with Caviare a la Stoekel Omelette au Caviar a la Stoeckel

365 Dishes of All Nations · 5

Cooking in Old Créole Days · 7

… and 14 more recipes use cucumber.