New-York tribune. [volume], September 19, 1920, Page 4, Image 46

About New-York tribune. [volume] (New York [N.Y.]) 1866-1924

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HOU S E K
PING
PROFESSION
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Cucumbers, Cooked and Pickled, Sour and Sweet
Pickling Principles in General and
Some Special Recipes in
Particular
By Virginia Carter Lee
FEW housekeepers serve cucum?
bers save as a salad or plainly
sliced with a dressing. This is
unfortunate, as they may form the
basis of any number of good dishes
that are not only inexpensive but
delicious.
A number of recipe's for the prep?
aration of these dishes will be found
included in the tested recipes, and it
is well to remember that when the
vegetable is served uncooked in any
form it should be thoroughly chilled,
while if cooked it must be piping hot.
In cooked dishes, when a distinctive
sauce deees not accompany it, a little
strained spinach juice or other green
vegetable coloring matter may be
added to give ft an attractive tint.
Cucumber Miscellany
Onion in some form, even a little
of the juic?, is a desirable addition,
whether the vegetable be cooked or
uncexiked, anei in any salati eiressing
used with cucumbers be sure that a
little mustard is among the condi?
ments pr?sent.
For the cucumber and ham salad,
dice the vegetable and add for each
cupful one tablespoonful of minced
cooked ham, one teaspoonful of
ETated onion and one cupful of shred?
ded cress. Moisten with a boiled
dressing and serve on a bed of crisp
romaine.
The cucumber club sandwiches
contain a filling made from thin
slices of ens; cucumber, lettuce and
a delicate spread of deviled canned
chicken and mayonnaise blended
with grated onion and chopped dill
pickles.
In pickling cucumber? for winter
use, they will keep for a num?
ber of month? if stored in an earth?
enware jar, provided the vinegai
and apieTje.? used aro of pood quality;
but the? are m:>ro convenient when
stored in preserve jars {as canned
fruit) and opened as neeeied.
Brine in which pickles are to be
storeel should be prepared in the
proportion of one pint of coarse salt
to A scant gallon of water, while
brine in whie-h pickles are merely to
be soakeei overnight is prepared
from a cup of bait to a gallon of
water.
When a bright gre*>n color is de?
sired, try lining the kettle with e
mixture of grape and green cab?
bage leaves, then put in the pickles
with the spices une) vinegar, covei
the top with more loaves and pro?
ceed to scald them in the pickling
vinegar.
Sugar tends to soften and tougher
vegetable's and remember in using
I spices that a tablespoonful of broken
stick cinnamon, ten cloves, one inch
! of ginger root and a bay leaf is a
I good proportion for one quart of
! pickles.
Cucumber Chowchow
Cut into small pieces one quart of
j ripe, peeled cucumbers, one quart of
| small green cucumbers, one quart of
$>oto to $ttt the
?til in the |
$tekle far ?*?Qj
OOIL and skim three ^|>?w
gallons of water V ?.'lM ?
and two pounds of salt.
Select the desired num?
ber of pickles b?x inches long. Wash
and dry carefully and put a layer
of them in a large Jar. Then put in
a layer of grape leaves and a buncl
of dill seed on the stalk. Proceed in this
way until the jar Is full, then lay 077
plenty of bright green cabbage leaves
On the top put a heavy weight and fill
up with brine. Let stand for two or
three weeks, when the pickles shoulel
be almost transparent and a beautiful
color between amber and green. Bit.'
of bay leaf and strips of freeh greer
pepper may also be used. The quan
tity of brine given is for a four-gal?
lon Jar.
tiny onions^' one quart of peeled
green tomatoes, one cauliflower and
five green peppers (freed from
seeds). Put to soak separately in
brine overnight and in the morn?
ing scald in the same water and
drain. Pack into preserve jars and
i fill to overflowing with the follow?
ing dressing: Scald two quarts of
vinegar and blend in ono table
| spoonful of ground mustard, one
| cupful of flour, one tablespoonful of
| turmeric and one and a half cupsful
' of brown sugar that has been
r "?'-'
mixed with a little cold water. Con- i
tinue to stir until the mixture thick?
ens and let cook in the double boiler
for fifteen minutes. Add six table
spoonsful of mustard seed and five
of celery seed.
Sour Cucumber Pickle?
Select small cucumbers, wash *hem
and place in a large crock lined with
grape and cabbage leaves. Scald to?
gether salt and water in the propor?
tion of a cup of salt to a gallon of
water, pour over the cucumbers and
cover with more leaves. Leet stand
overnight. In the morning rinse
and pack into fruit jars or an
earthen crock. Place between the
I pickles bits of red and green pepper
| pods, whole cloves, broken stick cin
? namon, blades of mace and bay
' leaves. Cover with scalding hot vin
i egar. This pickle will keep indefi?
nitely.
i Cucumber Relish
Cut partly ripe cucumbers in
halves lengthwise. Remove seeds
j and soft portions, then chop finely.
Measure the pulp and allow half as
: much vinegar. Also allow for each
? quart of vegetable pulp a tea
' spoonful of salt, four teaspoonsful
of horseradish and a quarter of a
teaspoonful of cayenne pepper. Use
cider vinegar, mix well and bottle
as for catsup with air-tight corks.
Cucumber Piccalilli
Chop fine six peeled onions, six
peeled cucumbers, one head of cauli?
flower, half a small head of cabbage,
half a peck of green tomatoes and
one red pepper. Sprinkle lightly
with salt, let stand overnight and
drain. Add one teaspoonful of
j ground cinnamon, one teaspoonful
j of mustard seed, two teaspoonsful
' of celery Beed, two generous cups of
sugar, a teaspoonful of paprika and
I vinegar enough to cover the whole.
Let boil for half an hour and seal
? as for canned fruit.
Olive Oil Pickles
Cut one quart of white onions and
a hundred Binall cucumbers in
slices and placo in an earthenware
crock with salt between the layers.
i Put a heavy weight on top and let
' stand overnight. Drain oil' the
; liquid in the morning and cover
j with the following: Mix together
one pint of olive oil, one ounce of
J celery seed, one-quarter of a pound
of ground mustard, one tablespoon
ful of black pepper and a quarter of
a pound of white mustard seed; then
blend with two quarts of mild vin?
egar. Seal the jars as for canned
fruit.
Sweet Pickled Cucumber?
Proceed in the same manner as
for sour pickled cucumbers, only
omit the spices in the jars. After
j draining and rinsing, boil for a
couple of minutes in the following
! spiced vinegar: One quart of vin
! egar, one teaspoonful of whole black
1 pepper, half a teaspoonful of grated
i horseradish, one broken stick of cin
'? namon, one and a half cupsful of
? sugar, one teaspoonful each of
I whole cloves and celery seed and I
i eight blades of mace. Fill into pre
I serve jars, divide the spices among
the jars and fill to overflowing.
; Seal air tight.
Cooked Cucumber
A Neglected Dish
IT IS curious how few people ever
cook a cucumber. We think of it
crisp and cold, and there the imag
, ination halts. The cooked cucum
bar la growing ia favor; boil until I
you can stick a straw in it, then
serve with Hollandaise sauce. It is
a new delicacy.
The following recipes suggest a
number of ways in which the cu
eumber can be used without monot?
ony through the height of its season, j
Baked Stuffed Cucumber?
Peel three cucumbers, cut in
halves and remove the centers and
seeds, leaving a firm shelL Peel
one large tomato, cut in small
pieces and add onev tablespoonful
of chopped onion, two tablespoons
ful of melted butter, one large cup?
ful of dry boiled rice, a scant'
teaspoonful of salt, half a tea
spoonful of paprika and a table- I
spoonful of tomato catsup. Fill into
the prepared cucumbers, place in a
covered pan and cook for forty
minutes In a moderate oven. Remove
the cover for the last ten minutes.
Cucumber Sandwiches
Peel and crisp half a cucumber,
then chop coarsely. Add one scant
tablespoonful of mixed young onion,
the same of chopped green pepper
j and two tablespoonsful of shredded
cress. Moisten with mayonnaise
dressing, highly flavored with
French mustard, and use as a filling
between buttered slices of graham
bread. A light dusting of grated
cheese may be given the filling be?
fore finishing the sandwich with the
upper slices of bread.
Sauted Cucumbers and Tomato
Slice cucumbers lengthwise in
rather thin slices. Cut tomatoes in?
to pieces about one-half inch thick.
Dip both in well seasoned beaten
eggs and bread crumbs. Saut? in
butter until vegetables are well
browned and heated through. Serve
on a very hot platter immediately.
Cucumber Jelly
Prepare one and three-quarters
cups of cucumber pulp by peeling
the cucumbers, grating them and
straining through a pur?e sieve.
Press through as much of the juice
! as possible and add one-quarter of
! a cupful of lemon juice, half a
teaspoonful of salt, a quarter of
a teaspoonful of paprika and a
teaspoonful of onion juice. Soak
one-quarter of an ounce of gelat'ne
in cold water to cover, dissolve In
one cupful of boiling water, strain
and add to the vegetable mixture.
Mold in small ring molds, chill on
the ice and serve, unmolded, filled
with chilled cooked fish, mixed with
shredded lettuce and dressed with
vinaigrette dressing. Color with a
little spinach juice.
Cucumber and Onion Salad
Arrange on a salad platter a bed
of finely shredded lettuce and over
the top a layer of thinly sliced
chilled cucumbers. Dust over with
grated onion and finely chopped
beets and dress with a French
dressing, to which has been added
a pinch of curry powder and a
mashed hard boiled egg.
Hollandaise Cucumber?
Pare the cucumbers, cut in thick
slices and stew until r-ender in salted
water to cover. Add for each two
cucumbers half a chopped onion, and
when cooked drain off the water and
cover with a Hollandaise sauce.
Turn all Into a buttered baking
dish, cover the top with browned
crushed bread crumbs mixed with
melted butter and a little grated
j cheese and brown over in a quick
j oven.
Smothered Cucumbers
Cut two peeled cucumbers inte
slices, dry, dip in seasoned flour and
saut? in hot bacon fat. Lift out
and place where they will keep hot.
Prepare a highly seasoned spiced
tomato sauce, using a cupful o?
I thick tomato catsup or one oi
! the canned tomato soups, Blightlj
diluted. Pour this over the cooked
cucumbers, add a few drops ol
Worcestershire sauce and serve verj
hot.
Cucumber Cocktails
Peel, chill and dice one cueumbei
1 and add six peeleel and diced
radishes, eight tiny button onions
cut in halves, and two tablespoonsfu!
of chopped pimentos. Have the in
^redients as cold as possible, divid?
among cocktail glasses and add th<
following dressing: Mix togethei
half a cupful of vegetable oil, fiv<
drops of tabasco sauce, one t;:ble
spoonful of chili sauce, five table
spoonsful of vinegar, half a table
spoonful of made mustard and on<
teaspoonful of grated horseradish.
Baked or Boiled, in Sandwiches
and Salads or Jellied,
Cucumbers Excel
Monday
BRKaHFaBT
leed C*??oruU (?rape*
BroPod D*con Pried Bomlny
CbsTM
UTNCH BON
CU??M> lieoiartl
By? Breaui (a^uenbeer PVM?
DINNER
V?rgrt?blr Se?n|l
Veal l^Mif tttotrn GracTf
Baked Stiefle-si ("ufomhtra with Rio*
trull Salad
Tuesday
BREAKFAST
Stewed Pear?
Steamed Cereal
Waflea Cinnamon ana Saga?
Co fife?
LUNCHEON
Sliced Veal Loaf
Oncoutber Bftndwlcnas
CSooulate Sou?fi?
DINNER
BonSUon tn Cap?
Boiled Basa, Ega Sane*
Cucumber Chowchaw
P?tate? Balls Buttered Beets
I Deep Apple Tart
Wednesday
BREAKFAST
Cbrnfla?ea
Flaa CaJtra Sliced Oocumbers
TWn Bread and Batter
Coffee
LUNCHEON
Flah Salad In Canunbot? Jelly
Hot Biscuits
Peach Mannaiada
DINNER
CaeamSer and Pimento Cocktaila
Spanish Omelet Cauliflower
Hashed Brown Potatoes
Apple Dumplings, Hard Sauce
Thursday
BKEAKPAST
Strained Orsnge Juico
Creamed Codtish on Toast
Wa terer?s ? Coffee
LUNCHEON
Banted Cucumbers and Tomatoes
Rye Bread
Dowg-hnat* , Coffee
DINNER
Corn Soap
Broiled Slice of Ham
Mustard Cucumber Pickle
Browned Sweet Potatoes
Creamed Cabbage
Alligator Pear Salad
Friday
BREAKFAST
Baked Maple Apples
Shirred Efegs Cereal Gem?
Coffee
LUNCHEON
Oseamber and Ham Salad
Brown Bread
Cup Cakes Foamy 8aacc
DINNER
Tomato Bouillon
Broiled Halibut Baked Potatoes
Hollandaise Cucumbers Lettuce Salad
Grape Juice Sherbet
Saturday
BREAKFAST
Loganberry Jules
Dr; Cereal
Cream Toast Coffee
LUNCHEON
Baked Beans
Sweet Cucumber Pickle
Rye Bread Peach Whip
DINNER
Fish Chowder Crackers
Cucumber and Onion Salad
Finger Rolla
Steamed Cherry Pudding Hard Sanee
- - - ? ? -"*
Sunday
BREAKFAST
Concord Grape*
Browned Egg and Potato Bash
Pepovers Cofas
LUNCHEON OR SUPPER
Cucumber Club Sandwich
Ginger AU Oll??i
Hot Gingerbread Chocolate SaaOl
DINNER
Cream of Spinach Soap
Broiled Steak with Fried OolosS
Escatloped Potatoes
Smothered Cut amber?
Honey ice (.'ream
-.-. .ye .
Pickled Peppers Among Others
NOW tu pickle time, and at s
small cost it is possible to
make very delicious table
condiments which help out many a
meager meal, or at least add savori
ness to otherwiiie bland foods. These
recipes do not involve a gTeat
amount of work and are well worth
"doing up."
1 Green peppers make a most de?
licious addition to a meat course,
and conserves, of course, are abso?
lutely essential with chicken or
gamo.. They make excellent sand?
wiches for the children's lunch kit
also, and it gives e ne a great feeling
of satisfaction to know that table
accessories are on the shelf.
Stuffed (?reen l*epper
Cat the tops from grten peppers
Remove the seeds aiiel place the pep?
pers and tops in a strong salt brine.
Make the br:iie In the proportion of
one-half cup of salt to one quart oi
water. Leave the peppers in the
salt water for about three days.
Drain and stuff with shredded cab?
bage which has been we'll scasoneii
with mustard seed, grated horse?
radish, chopped onion, a little brown
fugar and a few chopped pimentos.
Moisten all with olive oil. Place
topa on and tie in place with a string.
Port (n ? crock and pour boiling Tine
gar over them. Seal, and do not use i
for Beveral weeks.
Green Pepper Hash
Chop finely six green peppers, six
sweet red peppers and six small
onions. Add two green tomatoes
minced fine, together with two table
I spoonsful of salt Allow to simmer
j for about fifteen minutes. Then
i drain and add one pint of vinegar
i and one-half cup of brown sugar.
Allow to com? to a boil and then put
in jars. This is an excellent filling
for sandwiches.
Corn Pickle
Combine one quart each of corn
cut off the cob, chopped cucumbers,
cauliflower (left In buds), together
'?. with one red pepper chopped finely,
one ounce of mustard seed and one
ounce of turmeric powder. Cover
with vinegar In which has been dis?
solved one cup of sugar and two
tablespoonsful of salt. Boil one
half hour and can.
Rhubarb Conserve
Boil four pounds of cut up rhu?
barb (with skin on) for about twenty
minutes. Add the juice of five
lemons and the rind, which has been
cut off in very thin slices. Boil for
twenty minutes more and then add
four pounds oi sugar and one pound
of blanched almonds, left whole.
Cook about ten minutes longer, stir
ring constantly. Just before taking
off the stove add one wineglass of
Jamaica ginger.
Currant Catsup
Boil five pounds of currants, mash,
i and add one pound of sugar and one
j half pint of vinegar. Let boil until
very thick. Add one teaspoon each
of salt, cinnamon, allspice and cloves.
j This will take about thirty minutes
I to get to the proper consistency. This
I is excellent as a relish with all kinds
i of poultry. It can be made up from
i canned currants.
j Apricet and Tomato Sweets
Scald and peel six pounds of yel
I low tomatoes. Cover with one quart
? of water mixed with one pint of vin
| egar and one tablespoon of salt A?
i low to stand overnight. Drain tke
tomatoes and to each pound use
three-fourths of a pound of sugar.
Pack in layers and let stand till
morning. Pour off syrup and add
about three lemons cut into thin
slices with the rind ieft on, two
pounds of apricots (dried, but hav?
ing been previously soaked), a few
pieces of ginger root stick, cinnamon
and cloves. Add tomatoes and cook
until they are transparent. This is
very unusual, and the combination
of flavors especially good. Pack in
jars and pour syrup over them. Seal
as any canned fruit. A. S.
fV/L' ARE considering buying a
" house and going to housekeep?
ing. There would be four in the
family, living simply with one maid
and feeding her. Two boys in fam?
ily, fourteen and twelve.
Now, what we want to ask you is,
how much to allow for the food
budget? Somewhere, we assume,
between $1 200 and $12,000. Rut
we can't estimate, and n=k your helo,
as regular readers. What amount
is a fair one? We refuse to V'd our?
selves. J. and E. K.
The classic amount allowed for
food is 20 to 25 per cent of Income.
For instance, if your income is
$6,000, $1,500 would be needed to
feed a family of five. As a minimum
I would say, $25 a week, or $1,300 a
year; as a reasonable maximum,
$35 a week, or $1,800 a year, and
this, from another point of view,
gives us $1,500 as 'a fair average.
Much depends on the variety and
quality of the table, the amount of
luxuries purchased and skill in buy?
ing. (You can pay five or ten cents
more for everything on Broadway
than you will on Amsterdam Ave?
nue, a few blocks away, owing to
i
varying rents, service ana oilier j
overhead charges. Also you can save
a great deal by going to the markets
. and buying staples in large bulk
: quantities rather than in small
package lota.) Women who know
how to use rice, hominy and spa?
ghetti, with savory sauces, cheese,
tomato, etc., and a little meat, can
serve a better table, in my opinion,
I at less cost than u person who buys
i expensive roasts, out-of-season
foods, and who buys on whim rather
than on the state of the market.
This only calculates on the maid
eating as much as a member of the
family, not more, and further counts
on her feeding only herself, not her
entourage or family. This, again,
is perhaps optimistic, and twelve to
fourteen year old boys must have
almost impossible amounts of food
?o grow on. Scientists are telling
us that we have starved the grow?
ing be>y when we have refused to
give him the ration of a full grown
man. He needs it in his business of
growing and producing perpetual
motion.
Meet the Aristocrat of Beefsteaks
A JUICY porterhouse steak two
inches thick, just the shape
of an elongated palm-leaf fan,
squared off at the top, a beautiful
crisp brown without and rare and
juicy within?this is the very aris?
tocrat of beefsteaks.
They can be had at a few famous
restaurants, served on a silver plal>
ter and protected with a shining
cover. When the cover is lifted by
the waiter and the steak can be seen
in all its perfection, reposing on a
bed of crisp cress, one must be a
dyspeptic not to feel a thrill of ex?
pectation. And the thrill, by the
way, will cost Just about $3.50.
How to "Gentle" a Steak
A few good housewives can dupli?
cate this work of art?a perfect
beefsteak; then we come down
through a descending scale of excel?
lence, and unfortunately, as a rule,
the worst cooked steaks are found
in small families. The trouble is
that in buying for two or three per?
sons the caterer practices the mis?
taken economy of buying a thin
steak. This should never be done,
as no matter how carefully it is
cooked it will dry out and be
stringy and flavorless.
If the steak is to be broiled, trim
off some of that outside fat, for too
; much fat will only catch fire and
i scorch, thus spoiling the appearance
and taste of the meat. It is also
well to remember that if there, is
any question in regard to the ten?
derness of the steak it will be
greatly improved if allowed to soak
in a mixture of half a cupful of
vegetable oil to which the juice of
half a small lemon has been added.
(A tablespoonful of vinegar may be
used in place of the lemon juice.)
! Turn the meat frequently in the
dressing and let it marinate for at
. least several hours in the ice chest.
This practice is resorted to in the
; storerooms of most of the large
; hotels, which rarely serve a tough
i steak.
If the steak is to be broiled in a
! gas range, p re-heat the broiler for
[ five minutes; then lay the meat on
the greased gridiron and run It
I under the flames. Cook quickly un
j til seared over, turn and sear on the
j under side. This is necessary so
that every particle of juice will be
retained. Then lower the gridiron
slightly in the broiler and finish the
i cooking more slowly.
i It should take about eight min
i utes to cook rare. *Dish on a hol
platter and spread with a mixtur?
of salt, paprika and melted butter
ISome persons like the addition of j
teaspoonful of Worcestershire eau?
to the butter.
One butcher who had served some
! of our "best fed" men for years al?
ways chopped this end of the steak,
especially of a sirloin, and made a
? pocket, encircling the chopped meat,
; which was skewered and bruited
with the steak, a small bit being
i served with each portion. In this
? way the steak is "extended" and
?every on? is lucky to get a bit o?
the "end," which simplifies the carf?
i er's task.
The Leftovers
Save every bit of suet or extra fat
' that comes with the steak ar:d ren?
der it into clarified beef dripping,
which is probably one of the best
cooking shortenings that the house?
keeper can have on hand.
Or, if preferred, the beef suet ess
be finely chopped with a little flour
and used in the making of delicious
puddings, dumplings or crust i?*
meat pie.
Even the steak bone need not b?
wasted, for with an assortment of
chopped summer vegetables, season?
ing and water, it will furnish a soap
with a rich meat flavor.
Used in this way even a portef?
house steak need not be consider?
an expensive luxury, so treat t?*
family to a good steak dinner b*
often than you have been doing; ?** j
utilize it both wisely end welL r
i v.c.1* m