European and American cuisine

Celery-root Salad. — See my book Desserts and Salads, recipe CUCUMBERS, Bto. Cucumber Frizzee. — Peel 4 medium-sized cucumbers, cut them lengthwise in halves, scoop out the inside, and cut each half lengthwise in 2 pieces ; place in a saucepan, cover with boiling water ; add Ys tablespoonful salt and 1 tablespoonful vinegar, boil 10 minutes ; then remove and lay them in cold water ; when perfectly cold, take the cucumbers from the water, dry on a towel, and dust with flour ; dip each piece into beaten egg and roll in bread crumbs. Melt 1 tablespoonful leaf lard or fat in a frying pan over a moderate fire, when hot lay in as many cucumber pieces as will conveniently go in ; fry light brown on both sides and well done ; remove, lay on a hot dish, and fry the remainder the same way. Serve with broiled, fried, or roasted meat or fish. Cucumber Saute. — Peel 6 fresh medium-sized cucumbers, cut them lengthwise in quarters, remove the seedy part ; place the cucumbers in a saucepan, cover with boiling water, and boil 10 minutes, then drain off the water and plunge them into cold water. Melt 2 ounces butter in a saucepan, drain and dry the cucumbers on a towel, add them to the butter, season with 1 even teaspoonful salt, Ys even teaspoonful pepper, Vi teaspoonful sugar, 2 gills of white broth, and cook till tender. Melt Y4 ounce butter in a small saucepan, add 1 teaspoonful flour, cook and stir 2 minutes ; add Ys cup of hot milk, a sprinkle of salt, and cook a few minutes; add the sauce to the cucumbers, cook 3 minutes, and serve. Cucumber & la Bechamel. — Peel and cut 6 small cucumbers into quarters, remove the seedy part, and place them with boiling water in a saucepan over the flre, add Ys tablespoonful salt, and boil till tender, then drain and plunge them into cold water, remove and drain again. In the meantime melt 1 tablespoonful butter in a saucepan, add Ys tablespoonful flour, Y4 bay leaf, 12 whole peppers, stir and cook 2 minutes, add 1 cupful hot milk, Ys even teaspoonful salt, Y4 even teaspoonful pepper and the same of nutmeg, 1 gill of mushroom liquor, cook 5 minutes, strain the sauce in a clean saucepan, add the cucumbers, let them simmer a few minutes over the fire ; then serve. Cucumber, Stuffed. — Peel 6 small cucumbers, cut off the ends, scoop out the inside with a vegetable cutter, place the cucum- bers in a saucepan, oover with boiling water, add 1 tablespoonful vinegar and 1 teaspoonful salt, cook 6 minutes, then drain, and pat them in cold water. Prepare a chicken forcemeat from Ys a breast of chicken ; dry the cucumbers and fill the inside with the forcemeat, lay 3 thin slices of pork in a round pan, put the cucumbers on top the pork, sprinkle over 1 teaspoonful salt, Y4 teaspoonful pepper, add Ys pint of white broth, cover with buttered paper, and bake in a medium-hot oven from 20 to 25 minutes. In the meantime fry in Y2 ounce butter 1 fine-chopped onion, add 1 bay leaf and 12 whole peppers, cook 5 minutes ; add Ys tablespoonful flour, stir and cook 3 minutes ; add Ys pint broth or soup stock, Ys teaspoonful salt, Ys gill of sherry or Madeira wine, Ys teaspoonful beef extract, cook 5 minutes, then strain. Pour the sauce on a hot dish and dress the cucumbers over it, and serve with roasted, braised, fried, or broiled lamb, mutton, or beef.