This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Cut in slices, wiped dry, floured, fried in hot fat, salted, peppered.
Same as the foregoing.
Seeds removed after peeling, stuffed with forcemeat of bread, suet, herbs and raw egg, boiled in milk till tender, then breaded and fried, either whole or to garnish a dish, cut across in slices. Cucumber Puree - served with various dishes of chicken, veal, lamb, fish, etc., made by first parboiling cucumbers in pieces, then simmering with butter, adding salt, pepper, sugar, flour and milk to make sauce of it, passing all through a seive.
Pared, quartered, boiled in salted water, drained, covered with cream sauce containing little sugar.
Slices in cream sauce.
In cream colored sauce.
Stuffed cucumbers in cr.eam sauce containing sugar.
Stuffed in short lengths, the center core being removed with a cutter, stewed in brown sauce.
Puree of cucumbers is white, made chiefly of milk and mashed cucumber.
Stewed cucumbers on crusts baked in soup to dryness, served with broth.
Has stuffed pieces of cucumber and crusts in the plates.
Cucumber may be added to any soup or stew, and is especially good in a rich haricot. Cut in thin slices and add at the last moment; boil up for a few seconds only, and the dish may then be served. If the cucumber is cooked for any length of time, it will melt away. This may be allowed in the case of a haricot, as the flavor will be there if the slices are no longer visible. A few thin slices boiled up in a light soup make an elegant variation, and will always gratify the guests as a change.
Youug cucumbers are thrown into brine as gathered, taken out and freshened at any time, scalded two or three times in boiling vinegar, but not cooked to softness. Pepper and spice in the vinegar.
Taken out of the brine, cut up and freshened in cold water, chopped, mixed with chopped celery, eaten with oil, vinegar and pepper.
Packed down in salt and water as they are gathered they keep for months; packed in layers with brown sugar between they change to pickles without further attention. Must be pressed under the liquor with a weight on top.