Cucumbers contain but very little nourishment; they are rich in water and contain some mineral matter. They are chiefly prized for their odor and flavor. If eaten raw, they must be taken very young, and used the same day in which they are picked. They must always be soaked in cold water, without salt. If salt is added they lose their crispness, become leathery and are dangerous to persons of weak digestion. When carefully cooked, they are very easy of digestion.
Peel very young cucumbers, soak them in cold or ice water one hour; grate, drain, and add a little French dressing and use at once.
This makes a nice accompaniment to broiled, boiled or baked fish.
Pare large cucumbers, cut them into halves, and with a spoon scoop out the seeds; cut each half into three pieces crosswise. Put them in a piece of cheesecloth, tie loosely, then in a kettle of boiling salted water to cook thirty-five minutes. Lift the cheesecloth, put it in a colander until the cucumbers are thoroughly drained. Beat the yolk of an egg until light, add a half cupful of water in which the cucumbers were boiled; when thick and smooth add a half teaspoonful of salt, a dash of lemon juice and a teaspoonful of butter. Put the cucumbers in a dish, pour over the sauce and use at once.
These resemble long narrow cucumbers. When well cooked, like cucumbers, they form an excellent succulent vegetable.