|
Classic
Cook Books
< last page | next page >
page 172
slices bread; spread them with butter, put in a dish and turn the asparagus over
it.
Cucumbers boiled or fried.
Peel and split them lengthwise in 4 parts; take out the seeds, and cut in pieces
about an inch long; put them in boiling water with a little salt and boil until
done; put them in a towel to dry; put some butter in a frying-pan, and place it
over a good fire; when hot put in some chopped parsley, salt and pepper; 2
minutes after put in the cucumbers, fry a few minutes, tossing them now and
then, and serve.
Raw cucumbers.
Select those of medium size and very fresh, which have not lain in the sun
before gathering, and put them in cold water for 1/2 an hour; an hour before
they are required peel thin, and slice on a slaw cutter set close, or very thin
with a knife commencing with the thick or blow end, or they are very likely to
be bitter; let the slices drop into a pan of cold water, in which let them lie
< last page | next page >
Classic
Cook Books
|
