The Laramie Republican

Cookery Points

The Appetizing Cucumber.

For the housewife who is not familiar far with the possibilities of cooking cucumbers a real culinary treat is in store. So different is the flavor of these much maligned vegetables when they are properly cooked from their flavor when raw that they really afford an answer to the oft expressed wish for something new under the sun in the line of vegetables. One of the most delicious ways of transforming the raw fruit to a digestible and flavorsome dish is in the form of timbales.

To make these timbales you will need cooked cucumber pulp, which may be procured by putting cucumbers which have been previously peeled and boiled through a meat chopper. Use a cupful of this pulp to one-half cupful of breadcrumbs and one-half cupful of thick cream sauce. Add a tablespoonful of lemon juice, the beaten yolks of two eggs and a little onion juice. When these ingredients have been well mixed fold in the beaten whites of the two eggs. Bake in timbale molds in hot water and serve hot.

The Art of Baking Cucumbers.

For an appetizing vegetable to serve with the meat course split good sized cucumbers lengthwise, leaving the skins on. Then scoop out the middle pulp, leaving a strong shell. Chop the pulp, add beaten eggs—one egg is enough for six cucumbers—a cupful of breadcrumbs and seasoning to taste. Fill the shells, rounding the filling off at the top, and bake in a moderate oven for three-quarters of an hour.

To make scalloped cucumbers peel and slice six cucumbers. Then arrange them in a buttered baking dish as if scalloping any other vegetable, first a layer of breadcrumbs and then a layer of cucumbers, and so on until the dish is filled. Between the layers flavor with grated onion and lemon, a little butter, paprika, celery salt, salt and pepper. Bake an hour.

For stuffed cucumbers peel and split as many good sized cucumbers as desired. Scrape out the pulp and fill with a mixture of chicken stock and crumbs flavored to taste. Bake in a baking dish in a half inch of chicken stock. They should be baked till tender and basted often with the stock on the bottom of the dish. The remaining stock when the cucumbers are done should be thickened with a teaspoonful of cornstarch and served as a gravy with the vegetables.

Two Tempting Hot Weather Entrees.

To make deviled cucumbers begin by peeling and slicing them as when preparing raw cucumbers. Place them in ice water for an hour and then drain them. Dip them in flour seasoned with salt, celery salt, pepper or any desired seasoning, and fry in butter and serve with the following sauce:

To a cup of stewed, strained tomatoes add one-half teaspoonful of salt, one teaspoonful of sugar, grated lemon skin, the juice of half a lemon and a tablespoonful of olive oil. Cook this till well mixed and serve hot.

Cucumbers on toast are a delicious dish. The vegetables should be cut in half inch slices and stewed in water till tender, but not broken. Meanwhile boil a cupful of cream with a tablespoonful of butter, salt and pepper to taste. Drain the cucumbers, heat them in the cream sauce and serve on toast.

A Hot Sauce of Cucumbers.

To make cucumber ketchup take three large cucumbers, peel and grate them. Add a tablespoonful of salt and eleven teaspoonfuls of black pepper. Add a handful of horseradish, one large grated onion and a pint of strong vinegar. Bottle and cork loosely.

Orange Charlotte.

One-third box of gelatin, one-third cupful of cold water, one-third cupful of boiling water, a cup of sugar, juice of a lemon, a cup of orange juice and pulp, whites of three eggs. Soak the gelatin in cold water until soft, add the boiling water, sugar and lemon juice and a little of the grated rind. Cool in a pan of ice water and when it begins to harden beat in the stiffly beaten whites of the eggs. Serve with a custard made with the yolks of the egg, a pint of milk, three heaping tablespoonfuls of sugar and a little salt. Flavor to taste or you can cut it up in pieces and serve with whipped cream.

Green Peas.

Put the desired quantity of young peas in a stewpan with butter, allowing eight ounces to every quart of peas; a bunch of parsley, a few small onions and a little salt. Moisten with broth and cook slowly until tender. Now stir in the beaten yolks of two eggs and a teaspoonful of sugar, not allowing to boil after the eggs are added. Serve on a hot dish.

Mock Pineapple Salad.

Core and peel three nice large apples, slice them thin and against the grain of the fruit. Peel two fine large oranges and remove all outside white pulp, slice them rather thicker than the apple and also crosswise. Now place them in a glass dish in alternate layers.

Asparagus and Pepper Salad.

Remove the seeds from green peppers. Cut rings one-fourth of an inch wide and slip through them asparagus stalks, canned or freshly cooked. Serve with cold French dressing.