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Some Kitchen Kinks: Cucumbers

MISCELLANEOUS VEGETABLES a Cucumbers. The cucumber is much oftener eaten in the United States as a salad than cooked, yet it is a very palatable vegetable when stewed and served with a white sauce, or seasoned with butter, salt, and pepper, and served on toast. The pared and quartered cucumber should be cooked until tender in boiling salted water, which will require about fifteen minutes, and then served as directed. Cucumbers may also be cut in slices lengthwise and fried like summer squash or eggplant.

Stewed Cucumbers.

Stew pared cucumbers, cut in quarters or in thick slices, for fifteen minutes in a saucepan with a little water and a minced shallot or a small minced onion. Pour off the water; stir in a little flour, butter, and salt; heat for two or three minutes, and then serve.

Cucumber Sauté.

Boil pared and quartered cucumbers for three minutes only. Then drain the pieces and season with salt and pepper. Roll in flour and cook in a saucepan with butter for twenty minutes. This dish may be varied by adding minced parsley, chives, and chervil about five minutes before the cooking is finished.