Cucymbers.are'plentiful and cheap just now, but they make monotonous fare if they are served always with' the same vinegar dressing.
A Belgian chef gives this suggestion:
First peel the cucumber thinly in the usual way and cut, it into slices abou one-eighth ofaninch thick then spread out on a plate. Over them sprinkle a thin layer of~eemmon salt.
For five minutes leave this the turn the shiees}and leave for another five minutes, after which wash the irl Several' waters and serve with 4 garnish of chopped parsley and q squeeze of lemon juice.
By this simple process the flavour is improved. and the juice of th cucumber. which is the only indigos tible part, is drawn off.
Text read from the printed page and cleaned; old type leaves the occasional error.