How to cook vegetables

This tuber, which by nature and colour resembles the ordinary potato, is a native of China. Its shape is like a large cucumber, its characteristic being its great length, but because of its brittle nature it is difficult to take out of the ground without breaking. Some measure as much as 3 feet. The Chinese potato is little known in Europe. The cost of transport and culture prevent it becoming popular. In China it is used as we use the potato. It forms the staple food of the Chinese peasants. It is very nourishing on account of the large amount of gluten the vegetable contains. The best and the easiest way to prepare the Chinese potato is to bake it under hot cinders, but it can be prepared in various other ways. It can be fried, sauteed, or made into a puree, just like ordinary potatoes. CRESS (Cresson). This plant, originally from Persia, has also purifying properties. Its peculiar and piquant taste makes it a useful auxiliary in green salads. It is served by itself in England at breakfast or tea, and in this case it is sandwiched between bread and butter, simply sprinkled with salt, ( See also Watercress.) CUCUMBER (Concombre). Cucumber is largely used in this country for salads and pickles, but in the East it is consumed as a staple article of food. It is abundant in tropical and warm countries, and particularly so in Hindostan. It is cultivated on floating weeds in the lakes of Persia, China, and Cashmere. Its antiquity in the East is very great, and the Israelites, we are told, longed for it in the desert. It has been common in England for about 500 years, and is now largely “ forced ” in frames in most market gardens. The Germans pickle the cucumber in brine until it undergoes a vinous fermentation. The Dutch treat it similarly with hot pepper, and it is thus imported into all parts of Europe. Cucumber a la Poulette. Peel 3 medium-sized cucumbers, Cut into pieces about 1 in. long, place them in an earthen pan for 2 hours, adding salt to season, a little castor sugar, and a few drops of vinegar. At the end of this time drain the pieces of cucumber, put them in a stewpan with 3 oz. of butter, 1 pint of white stock, a whole large peeled and sliced onion or a bouquet of green onions. Braise the cucumbers for ½ hour, then drain on a sieve. Heat up a gill of Bechamel or Allemande sauce in a stewpan, put in the cucumber, CUCUMBER. add some finely-chopped parsley, season with pepper and nutmeg, and add a few drops of lemon juice. Dish up and serve hot. Braised Cucumber with Beef Marrow. Peel and prepare a cucumber the same as for stuffing ; place in the cavity of each piece a long piece of marrow fat and cover with a little forcemeat or bacon Braise till tender, glaze the surface, dish up, garnish with thin lemon slices, and sprinkle with parsley. Stuffed Cucumber.