Fried Cucumbers

Ingredients

• Four or six full-grown large cucumbers
• pepper
• salt
• dust them with flour
• fry them in butter and lard equal quantities

Method

1. 1

   Slice cucumbers, soak in ice water for 15-20 minutes, drain, season with pepper and salt, dust with flour, and fry in equal parts of butter and lard until golden brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 62. The excerpt below is the record exactly as published.

salt and a couple of tablespoonsful of cream, mix thoroughly and serye in a coyered yegetable dish ; mash them on the range where they will keep hot whilst being pre- pared. Sprinkle a little black pepper on the top of them, after they are in the dish ; or you may dry them by squeezing them through a clean towel until all the water is pressed out. * Turnips in Sauce. Pare them, cut them in quite small pieces about the siie and thickness of a kidney bean, lay them in cold water for an hour, ihen put them oyer the fire in boiling water, cook until tender. Out in this way, they will be done in about half an hour ; drain them and dry them slightly by leaying them on the back of the ftnge for a few ndnutes, whilst you prepare the sauce as fol- VE0ETABLB8. 18S lows : melt in a sauoe-pan a heaping tablespoonful of bntteTi ■tir in it two teaspoonsM of flour and a little salt ; add a teaonp of rich milk, give a boil np, stir it all the time until it thiokena, then pour it over the turnips, shake them well in it, but do not stir them ; give them a boil up and turn them in a covered vege- table dish and serve. Turnips are very nice prepared in thu way. Serve them with roast or boiled mutton. * Cold Slaw. Shave very fine half a small solid head of cabbage ; melt in a pan a piece of butter the size of an egg, stir in it a heaping teaspoonful of flour ; when perfectly smooth, add half a pint of milk, with an egg beaten in it ; stir over the fire until very thick and beginning to boil, then $et it off&ni stir in the cab- bage ; when thoroughly incorporated with the sauce, add a little salt and half a cup of cold vinegar^ stir well until all mixed, put it in the dish you will serve it in, dust a little pepper over the top and set away. It should be made half an hour before dinner. * Stewed Cabbage. You may use for this the coarser parts of cabbage that are too poor for cold slaw. Out the cabbage up rather coarsely, chop it a little and put it over the fire with boiling water, stew it fbf fifteen minutes, then drain off the water, add milk to cover and stew it until very tender (about ten or fifteen minutes will do it) ; then stir in it a tablespoonful of butter mixed to a paste with a heaping teaspoon of flour, give a boil up, add pepper and salt and serve. This is an excellent dish. * Onions. Peel and wash a couple of dozen small onions, put them in a stew-pan with boiling water; when they have boiled five minutes, drain off the water and all fresh from the tea-kettle ; boil in this until tender. In winter they will require three- quarters of an hour. Young onions in early summer will cook more quickly. Drain off every drop of water; put on then» 134 COOKERY FROM EXPERIENCE. butter the sue of sn egg^ a teaspoon heaping full of flcnr ; gift them a shake to melt the bnttcf and mix it with the floor; po«i oyer them a teacup of rich milk, gi^e a boil up, and turn thes tUto a oovered T^etable dish ; add a little salt when you put ihie butter in. Fried Cueumbeii. Pare the cucumbers, slice them about half an inch in thick- ness, lay them in ice-water for fifteen or twenty minutea, thai drain them and wipe each piece separately ; season them with pepper and salt and dust them with flour; firy them in butter and lardy equal quantities of each. They should be slieed lengthwise. •Okra. Pick out only those that you can pierce easOy with your nail^ the old ones will never boil tender ; wash them, put them in boiling water and cook them twenty minutes or half an hoar| irain them, put them in a covered v^etable dish, with butter^ pepper and salt ; vinegar can be added at the table, if liked. *Iiima Beans. Lima beans should be gathered when only half grown and quite green in color ; shell them, wash them and put them on ttie fire in boiling water ; they will require about three-quarters of an hour to cook ; when done, drain them through a cullen- der, throw them back in the vessel they were boiled in, put in them a piece of butter as large as an egg, shake them about a little, put in an even tablespoonful of flour, shake again untfl well mixed, add a teacup of rich milk, give a boil up and serve • Salsify Boiled. Scrape and wash the salsify, and put it in boiling water, with «dt and a tablespoonful of vinegar ; when tender, drain it, put It in a vegetable dish and pour over it a sauce made with a heaping tablespoonfiod of butter melted with two teaspocms of flour ; when smx>th, stix in a oofleecup of rich milk, give a boil VEQETABLEB. 188 ap and pour over. Stir this sauoe all the tim« until it thkkeni andboib Stewed Carrots. Scrape and wash the carrots, and if large split them through the middle in four quarters, out them in pieces an inoh ii "^hy cover them with boiling water, simmer for ten minutes, drain off the water, add fresh from the tea-kettle ; stew them until tender, which will take about three-quarters of an hour ; let the water gradually stew away, so that there will be very little on them when done ; stir in them three ounces of buttex (to a yegetable dish of carrots), nearly a tablespoonful of flour mixed into the butter, and half a cofFeecup of cream, with salt and pepper to your taste ) give a boil up and serve in a covered dish. You may add a tablespoonful of chopped parsley. Cucumbers Stuffed. Four or six full-grown large cucumbers

Cook this with the app: pantry check, scaling, and the assistant.