Cassell's dictionary of cookery

cucumbers as you may intend to use, slice I them, without paring them, into a wide-mouthed I bottle, and put with them two or three shallots, I if the flavour is liked. Pour over them as much j vinegar as will cover them, and add a clove of garhc, a tea-spoonful of white pepper, and a tea-spoonful of salt for every quart of vinegar. Let them infuse for eleven or twelve days, then strain the vinegar into small bottles, and cork these tightly. Cucumber vinegar is very good to flavour salads, hashes, &c., or to eat with cold meat. The young leaves of bumet when soaked in vinegar give just the same flavour as cucumber. Probable cost of cucumbers, 6d. each when in full season. As much vinegar should be poured over as will just cover the slices. Cucumber White Sauce. — Peel a large cucumber, cut it into small pieces, and take out I the pips. Simmer the pieces gently in a little j salt and water until quite tender, then drain them, and stew them for a few minutes longer I in good white sauce, in which they must be served. Time, half an hour. Probable cost, Is. for half a pint. Sufficient for a small dish. Cucumbers (a I'Espagnole). — Cut the cucumbers into pieces about two inches long cue ( 168) cue and one inch wide, remove the seeds, strew a little salt over them, and let them remain between two plates for an hour or more. Drain off the juice, and put them into a saucepan, cover them with good stock, and let them simmer gently until quite tender, which will be in about half an hour. Drain them, pile them on a dish, pour some good brown sauce over them, and serve. Time, one hour. Probable cost of cucumbers, 6d. each. Sufficient, one large cucumber for half a pint of sauce. Cucumbers (a la roulette). — Peel two small, young cucumbers. Remove the seeds. Cut the fruit into pieces about one inch thick and two inclies long, stew these till tender in water with a little salt and vinegar in it; drain them. Put into a stewpan one ounce of butter and three-quarters of an ounce of flour ; mix the butter and flour well, and let them remain about three minutes. Add gradually one pint of nicely-flavoured stock. Simmer gently for fifteen minutes. Put in the cucumbers, with a seasoning of salt and pepper, and in a minute or two two table-spoonfuls of cream. Draw the sauce from the hre, and, just before serving it, add the well-beaten yolks of two eggs and the juice of half a lemon. Time, one hour. Probable cost, Is. 6d. Sufficient for one pint and a half. Cucumbers, Fried.— Take the rind from the cucumbers, slice them, dredge over them a little pepper, and lay them in flour. Make some butter very hot, put in the slices, and when they are tender and lightly browned, strew a very little salt over them ; drain them, and place them on a hot dish under the steak or hash with which they are to be served. Time, ten minutes. Probable cost of cucumbers, 6d. each. Sufficient, one small cucumber for one pound of rump steak. Cucumbers, Pickled. — If the cucumbers