The hard-rinded fruit of the cucumber plant has been used from time immemorial as a vegetable. In food value, cucumbers are very low, comparing closely with celery in this respect; however, as they contain a large amount of cellulose, or bulk, and mineral salts, they should not be disregarded in the diet. They have a rather strong flavor due to their volatile oils.

Formerly it was the custom to soak slices of cucumber in salt water before serving them. Salt toughens the cellulose and makes the cucumbers limp and rubbery in texture. A much more satisfactory way to prepare cucumbers is to slice them and then soak them for some time before serving in ice water. They will then become crisp and delicious. After being sliced and chilled, cucumbers are often combined with sliced onions and eaten with vinegar, salt, and pepper, or they are eaten alone or on lettuce, dressed with mayonnaise dressing.

STUFFED CUCUMBERS - Possibly the only recipe for cooked cucumbers that is used to any extent is the accompanying one for stuffed cucumbers. Cucumbers prepared in this way are very palatable.

STUFFED CUCUMBERS
(Sufficient to Serve Six)

3 cucumbers
2 Tb. butter
1 small onion, chopped
1 tsp. salt
Dash of pepper
1-1/2 c. steamed rice
1 c. stewed tomatoes
Bread crumbs

Select medium-sized cucumbers, wash and peel them, and cut them in half lengthwise. Hollow out the center so that the cucumbers will have the shape of boats. Then melt the butter in a frying pan, add the chopped onion, salt, and pepper, and heat together for a few minutes. Next add the rice, tomatoes, and sufficient bread crumbs to take up any excess of moisture. Fill the cucumbers with this mixture and bake until they are soft enough to be easily pierced with a fork. During the first part of the cooking, pour a small amount of hot water into the pan in which the cucumbers are baked. Serve hot.