The fruit of the cucumber vine "serves to introduce a large quantity of water into the system and is a refreshing addition to richer foods, especially in hot weather, when its crisp, cool succulence is peculiarly acceptable."-Church.
One unusually successful physician used to recommend cucumbers because they were "so crisp and easily digested.'
Cucumbers should be gathered in the early morning, laid in ice water for an hour or two, then kept in the ice box or on the cellar bottom until serving time. Or, when they come from the market, they should be put at once into ice water and kept in it until thoroughly refreshed. Cucumbers are nearly always left on the vines until they are too old. Many never know the delightful flavor of cucumbers in which the seeds are just formed but not developed.
Pare nice crisp cucumbers, cut in quarters lengthwise and serve on a flat dish, to be eaten with or without salt the same as celery. This is by far the most enjoyable way to serve cucumbers.
Pare and slice cucumbers in not too thin slices. Pass lemon juice, salt and oil with them. Some prefer them with salt and oil only; others with lemon juice and salt.
If not thoroughly crisp, or if prepared some time before serving, lay in ice water without salt. Salt wilts and toughens them.
Pare cucumbers, cut into halves lengthwise, crosswise also if long. If seeds are large, remove them, but younger fruit is better.
Lay the pieces cut side down in perfectly boiling unsalted water. When nearly tender 15-20 m., add a little salt to the water and finish cooking. They should be just tender, not soft when done. They will take about 20-25 m. cooking in all, never over 30 m. Drain thoroughly. Serve with sauce 75, 34, 28 or 29 or with 16 made of cocoanut or dairy milk. On toast, with egg cream sauce like asparagus, they are especially nice. Sprinkle chopped parsley in the sauce.