VINE VEGETABLES AND FRUITS 



very popular with pickle factories and market 

 men. 



A FEW CUCUMBER AND PICKLE RECIPES 



Pare and cut cucumbers into small cubes till you 

 have a cupful; add one teaspoonful each of salt, 

 minced onion, and parsley; one tablespoonful each 

 of tarragon vinegar and lemon juice. Drain on col- 

 ander or wire sieve half an hour. Put on ice. Just 

 before serving add one and one-half cups of stiffly 

 whipped cream. 



HALIBUT IN CUCUMBERS 



Cook the halibut till tender in court bouillon 

 two quarts of water add a few slices each of car- 

 rot, onion, and celery; two or three cloves and pep- 

 percorns ; a bit each of mace, bay leaf, and parsley, 

 a little salt, and lemon juice. 



Drain, and when cool remove skin and bone and 

 pick the fish apart in fine flakes. Make a rich white 

 sauce in the regular way, adding from a quarter 

 to a half teaspoonful of curry powder to every two 

 cupfuls of sauce, according to taste. Pare, cut in 

 halves, and parboil in bouillon the required number 

 of cucumbers. Scoop out the inside of each half, 



[183] 



