They have a rather strong flavor due to
their volatile oils, which so frequently disagree with persons and which
give cucumbers a reputation for being difficult to digest. However, when
they are properly prepared, they can be eaten by most persons
without harm.
[Illustration: FIG. 15]
123. Formerly it was the custom to soak slices of cucumber in salt water
before serving them. This procedure, however, has been found to be poor
policy, for nothing is gained by it and the salt toughens the cellulose
and makes the cucumbers limp and rubbery in texture. A much more
satisfactory way to prepare cucumbers is to slice them and then soak
them for some time before serving in ice water or water as cold as can
be obtained. They will then become crisp and delicious, and, besides
being more appetizing and agreeable, they will be no less digestible.
After being sliced and chilled, cucumbers are often combined with sliced
onions and eaten with vinegar, salt, and pepper, or they are eaten alone
or on lettuce, dressed with mayonnaise dressing.
124. STUFFED CUCUMBERS.--Possibly the only recipe for cooked cucumbers
that is used to any extent is the accompanying one for stuffed
cucumbers. Cucumbers prepared in this way are very palatable, and
because of the ingredients used are much higher in food value than when
eaten alone. Such a dish is attractive, too, as Fig. 15 shows.
STUFFED CUCUMBERS
(Sufficient to Serve Six)
3 cucumbers
2 Tb. butter
1 small onion, chopped
1 tsp.
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