Rensselaer Republican, Volume 13, Number 42, Rensselaer, Jasper County, 7 July 1881 — Stewed Cucumbers. [ARTICLE]

Stewed Cucumbers.

New York Times. We mostly eat our cucumbers Just so natural, with a slice of onion and oil and vinegar, but we ain’t got no idea what a really good vegetable it is cooked. It’s amazing the way then Russians cook ’em, and how manv dishes they make out of them, for, bless me! if ( cucumbers and cabbage ain’t about jibe only vegetables them people hays. Cut your cucumbers folly half an inch thick right through. They must not be too much run to seed to suit my taste though in Russia I have eaten ihem stewed when they were yailer. Put them in a saucepan,lust oovering them with hot water, andlet them boil slowly for a quarter of an hour, or till tender; but not so as to break them; then drain them; you want then a pint of good cream, and Eut your cream, with a teaspoonful of utter, in a sauce-pan, and when iff is warm pop in the cucumbers; season with a little salt and white pepper; Cook fiye minutes, shaking the saucepan all the time, and serve hot. ft £r Just as delicate as asparagus, and to my thinking the best way of eating cucumbers. In the Salt Lake City flats appears this sign: “Ring the top bell for the oldeet wife.”