are very young and small they may be pickled
whole, if not, they are better cut into thick
.slices. Sprinkle salt rather plentifully over
them, and let them remain twenty-four hours.
Drain them from the juice, dry them in a cloth,
and pour over them boiling vinegar, with half
an ounce of mustard-seed, one ounce of salt, one
ounce of long popper, half a bruised nutmeg,
and a pinch of cayenne✪ Cucumbers, Pickled to every quart of
^dnegar. Cover them closely, and let them re-
main until next day, when the vinegar must
again be boiled and poured over the cucumbers,
and this process repeated each day for four
days. They should then be covered closelj^,
and care should be taken with these, as with
all pickles, that they are thoroughly covered
■ivith vinegar. It is best to pickle cucumbers
by themselves, as they are apt to become
mouldy. If any sign of this appears (and they
should be looked iit every three or four weeks
to ascertain it, and on this account should be
kept in a widc-moulhed glass bottle instead of
an earthen jar), put them into a fresh dry
bottle, boil the vinegar up again, and pour it
over them. Time to piclcle, one week. Pro-
bable cost of cucumbers, 4d. to 6d. each.
Cucumbers, Preserved (An excellent
sweetmeat for dessert). — Choose cucumbers that
ai-e young, fresh, and nearly free from seeds,
split them, cut the pieces across, take out the
seeds, and lay them for three days in brine
strong enough to bear an egg. Put over them
a cabbage-le;if or vine-leaves to keep them
down, and jjlace a cover over the pan. At the
end of that time take them out, wash them in
cold water, and set them on the fire with cold
water, and a tiny lump of alum. As the water
heats, keep adding a little more, until the
cucumbers are a blight green, which they
ought to be in a short time, and if they are
not, change the water again and let them heat
as before, but they must not boil. Drain them,
and when cool pour o\-er them a syrup, made
by boiling a quart of water, a stick of cinnamon,
one ounce of ground ginger, and one pound
of loaf sugar for every pound of cucumber✪ Cucumbers, Preserved.
Boil the cinnamon and ginger in the water for
an hour, then drain it and add the sugar, and
boil to a thick syrup. Let the cucumbers lie in
this for two days, when the syrup mu^st bo
boiled for ten minutes with them. Put the
preparation into jars and leave it until next day,
when it must be covered closely. These dii-ec-
tions must be minutely attended to, or the
sweetmeat will not be a success. Tinie, six
days.
Cucumbers, Stewed.— Take two or
three young fresh cucumbers. Peel them, and
cut them into quarters lengthwise, remove
the seeds, dry them, dip them in flour and
fry them in hot butter till they ai-e lightly
browned. Lift them out with an egg-slice,
drain them, and put them into a saucepan with
a tea-cupful of good brown gravy. Season
with pepper and salt, and stew them gently
until tender. Just before serving add a dessert-
spoonful of Chilly ^•inegar and a small lump
of sugar✪ Cucumbers, Stewed. Tinio, half an hour. Probable cost,
Is. 2d. Sufficient for ;i moderate-sized dish.
Cucumbers Stewed with Onions.—
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are very young and small they may be pickled
whole, if not, they are better cut into thick
.slices. Sprinkle salt rather plentifully over
them, and let them remain twenty-four hours.
Drain them from the juice, dry them in a cloth,
and pour over them boiling vinegar, with half
an ounce of mustard-seed, one ounce of salt, one
ounce of long popper, half a bruised nutmeg,
and a pinch of cayenne to every quart of
^dnegar. Cover them closely, and let them re-
main until next day, when the vinegar must
again be boiled and poured over the cucumbers,
and this process repeated each day for four
days. They should then be covered closelj^,
and care should be taken with these, as with
all pickles, that they are thoroughly covered
■ivith vinegar. It is best to pickle cucumbers
by themselves, as they are apt to become
mouldy. If any sign of this appears (and they
should be looked iit every three or four weeks
to ascertain it, and on this account should be
kept in a widc-moulhed glass bottle instead of
an earthen jar), put them into a fresh dry
bottle, boil the vinegar up again, and pour it
over them. Time to piclcle, one week. Pro-
bable cost of cucumbers, 4d. to 6d. each.
Cucumbers, Preserved (An excellent
sweetmeat for dessert). — Choose cucumbers that
ai-e young, fresh, and nearly free from seeds,
split them, cut the pieces across, take out the
seeds, and lay them for three days in brine
strong enough to bear an egg. Put over them
a cabbage-le;if or vine-leaves to keep them
down, and jjlace a cover over the pan. At the
end of that time take them out, wash them in
cold water, and set them on the fire with cold
water, and a tiny lump of alum. As the water
heats, keep adding a little more, until the
cucumbers are a blight green, which they
ought to be in a short time, and if they are
not, change the water again and let them heat
as before, but they must not boil. Drain them,
and when cool pour o\-er them a syrup, made
by boiling a quart of water, a stick of cinnamon,
one ounce of ground ginger, and one pound
of loaf sugar for every pound of cucumber.
Boil the cinnamon and ginger in the water for
an hour, then drain it and add the sugar, and
boil to a thick syrup. Let the cucumbers lie in
this for two days, when the syrup mu^st bo
boiled for ten minutes with them. Put the
preparation into jars and leave it until next day,
when it must be covered closely. These dii-ec-
tions must be minutely attended to, or the
sweetmeat will not be a success. Tinie, six
days.
Cucumbers, Stewed.— Take two or
three young fresh cucumbers. Peel them, and
cut them into quarters lengthwise, remove
the seeds, dry them, dip them in flour and
fry them in hot butter till they ai-e lightly
browned. Lift them out with an egg-slice,
drain them, and put them into a saucepan with
a tea-cupful of good brown gravy. Season
with pepper and salt, and stew them gently
until tender. Just before serving add a dessert-
spoonful of Chilly ^•inegar and a small lump
of sugar. Tinio, half an hour. Probable cost,
Is. 2d. Sufficient for ;i moderate-sized dish.
Cucumbers Stewed with Onions.—