122. The hard-rinded fruit of the cucumber plant has been used from time
immemorial as a vegetable. In food value, cucumbers are very low,
comparing closely with celery in this respect; however, as they contain
a large amount of cellulose, or bulk, and mineral salts, they should not
be disregarded in the diet. 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. salt
Dash of pepper
1-1/2 c. steamed rice
1 c. stewed tomatoes
Bread crumbs
Select medium-sized cucumbers, wash and peel them, and cut them in half
lengthwise. Hollow out the center so that the cucumbers will have the
shape of boats. Then melt the butter in a frying pan, add the chopped
onion, salt, and pepper, and heat together for a few minutes. Next add
the rice, tomatoes, and sufficient bread crumbs to take up any excess of
moisture. Fill the cucumbers with this mixture and bake until they are
soft enough to be easily pierced with a fork. During the first part of
the cooking, pour a small amount of hot water into the pan in which the
cucumbers are baked. Serve hot.