Puree Of Cucumbers, Patti Style

No. 634. - Prepare one and a half dozen Cucumbers as in No. 633, and when they are parboiled drain them dry. Then put them into a saucepan with a piece of butter and season with salt, pepper, nutmeg and a pinch of sugar. Toss them over a brisk fire for a few minutes, then add a pint of chicken broth. Reduce it and then add one gallon of thickened chicken or veal broth and let it cook slowly for half an hour. Skim it well and then rub the soup through a fine sieve. Return the puree to the saucepan and keep it warm on the fire. Before serving add a piece of butter and a pint of cream, into which dilute the yolks of six raw eggs. Mix the whole well together (not letting it boil). Serve with a garniture of small scolloped Cucumbers, nicely glazed.

Cucumbers, With Puree Of Chickens

No. 635. - Prepare the Cucumbers as in No. 634, and when they have been tossed over the fire, add to them one quart of light Cream sauce and let them cook slowly until tender. Season them highly and add half their quantity of a puree of chicken diluted with chicken broth, enough to give it its proper consistency. Then rub it through a fine sieve, return it to the saucepan and keep it warm in a hot water bath. When ready to serve add a piece of butter, stirring it well until the butter is melted. Serve with small balls made with a forced meat of chicken previously poached in broth.

Cucumbers For Relish

No. 636. - Pare the Cucumbers and cut them in thin slices. Serve them in relish dishes with a piece of ice on top of them to keep them cool.

Peeled raw tomatoes, thinly sliced, may be used with them.

Note. - In using Cucumbers as a plain relish only the young and freshest kinds should be used.

Cucumber Salad, French Style

No. 637. - Pare one dozen Cucumbers - when small, slice them; when large, split them in half) - scoop out the seed and slice them fine. Then put them into an earthen bowl. Sprinkle them with salt and mix them well together. Set them in a cool place for one hour; after which drain off the water, pressing the Cucumbers gently. Season with pepper, oil, vinegar, and salt if needed, and add a little fine chopped parsley. Mix well together, and serve in a salad bowl.

Cucumber Salad, Spanish Style

No. 638. - Prepare the Cucumbers the same as in No. 637, and when dressing them, add some sliced green bell peppers and some sliced peeled tomatoes.

Cucumber Salad, German Style

No. 639. - After the Cucumbers are pared, cut and sliced as in No. 637, add, when ready to serve, some sliced green onions, and season them with salt, pepper, oil and vinegar, and add a little fine chopped parsley, and mix the whole well together.

Notk. - A light Mayonnaise dressing may be added if desired.

Preserved Cucumbers

No. 640. - Pare two dozen Cucumbers, cutting each one into four or five pieces, and trim so as to have them of uniform size. Take out the seed, and as you prepare them, put them into a bowl of cold water, lightly salted and acidulated. Then put on the fire a copper basin with one gallon of water. Into this put the Cucumbers when the water is boiling, and when they are half-cooked take the basin off of the fire, and half an hour later take out the Cucumbers. Drain them on a cloth. Then place them in quart cans, into which add cold boiled water lightly salted, so as to cover them. Solder on the covers and boil the cans in a hot water bath for one hour.