The 1918 Fanny Farmer Cookbook

Cucumbers may be obtained throughout the year, and are generally served raw. During the

latter part of the summer they are gathered and pickled for subsequent use. Small pickled

cucumbers are called gherkins.

Sliced Cucumbers

Remove thick slices from both ends and cut off a thick paring, as the cucumber contains a

bitter

principle, a large quantity of which lies near the skin and stem end. Cut in thin slices and keep

cold water until ready to serve. Drain, and cover with crushed ice for serving.

Boiled Cucumbers

Old cucumbers may be pared, cut in pieces, cooked until soft in boiling salted water, drained,

mashed, and seasoned, with butter, salt, and pepper.

Fried Cucumbers

Pare cucumbers and cut lengthwise in one−third inch slices. Dry between towels, sprinkle

with

salt and pepper, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.

Stuffed Cucumbers

Pare three cucumbers, cut in halves crosswise, remove seeds, and let stand in cold water thirty

minutes. Drain, wipe, and fill with force meat, using recipe for Chicken Force meat I or II,

substituting veal for chicken. Place upright on a trivet in a saucepan. Half surround with

White

Stock, cover, and cook forty minutes. place on thin slices of dry toast, cut in circular shapes,

and pour around one and one−half cups Béchamel Sauce. Serve as a vegetable course or an

entrée.

Fried Eggplant I

Pare an egg plant and cut in very thin slices. Sprinkle slices with salt and pile on a plate.

Cover

and

with a weight to express the juice, and let stand one and one−half hours. Dredge with flour

sautée slowly in butter until crisp and brown. Eggplant is in season from September to

February.

Chapter XIX − VEGETABLES

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