GEOGRAPHICAL DISTRIBUTION OF THE CUc.u.mBERS.--This family is not known in the frigid zone, is somewhat rare in the temperate, but in the tropical and warmer regions throughout the world they are abundant. They are most plentiful in the continent of Hindostan; but in America are not near so plentiful. Many of the kinds supply useful articles of consumption for food, and others are actively medicinal in their virtues. Generally speaking, delicate stomachs should avoid this plant, for it is cold and indigestible.
CUc.u.mBERS A LA POULETTE.
1112. INGREDIENTS.--2 or 3 cuc.u.mbers, salt and vinegar, 2 oz. of b.u.t.ter, flour, 1/2 pint of broth, 1 teaspoonful of minced parsley, a lump of sugar, the yolks of 2 eggs, salt and pepper to taste.
_Mode_.--Pare and cut the cuc.u.mbers into slices of an equal thickness, and let them remain in a pickle of salt and vinegar for 1/2 hour; then drain them in a cloth, and put them into a stewpan with the b.u.t.ter. Fry them over a brisk fire, but do not brown them, and then dredge over them a little flour; add the broth, skim off all the fat, which will rise to the surface, and boil gently until the gravy is somewhat reduced; but the cuc.u.mber should not be broken. Stir in the yolks of the eggs, add the parsley, sugar, and a seasoning of pepper and salt; bring the whole to the point of boiling, and serve.
_Time_.--Altogether, 1 hour.
_Average cost_, when cheapest, 4d. each.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ in July, August, and September; but may be had, forced, from the beginning of March.
FRIED CUc.u.mBERS.
1113. INGREDIENTS.--2 or 3 cuc.u.mbers, pepper and salt to taste, flour, oil or b.u.t.ter.
_Mode_.--Pare the cuc.u.mbers and cut them into slices of an equal thickness, commencing to slice from the thick, and not the stalk end of the cuc.u.mber. Wipe the slices dry with a cloth, dredge them with flour, and put them into a pan of boiling oil or b.u.t.ter; Keep turning them about until brown; lift them out of the pan, let them drain, and serve, piled lightly in a dish. These will be found a great improvement to rump-steak: they should be placed on a dish with the steak on the top.
_Time_.--5 minutes. _Average cost_, when cheapest, 4d. each.
_Sufficient_ for 4 or 5 persons.
_Seasonable_.--Forced from the beginning of March to the end of June; in full season in July and August.
PROPERTIES AND USES OF THE CUCURBITS.--The common cuc.u.mber is the C. sativus of science, and although the whole of the family have a similar action in the animal economy, yet there are some which present us with great anomalies. The roots of those which are perennial contain, besides fecula, which is their base, a resinous, acrid, and bitter principle. The fruits of this family, however, have in general a sugary taste, and are more or less dissolving and perfumed, as we find in the melons, gourds, cuc.u.mbers, vegetable-marrows, and squashes. But these are slightly laxative if partaken of largely. In tropical countries, this order furnishes the inhabitants with a large portion of their food, which, even in the most arid deserts and most barren islands, is of the finest quality. In China, Cashmere, and Persia, they are cultivated on the lakes on the floating collections of weeds common in these localities. In India they are everywhere abundant, either in a cultivated or wild state, and the seeds of all the family are sweet and mucilaginous.
STEWED CUc.u.mBERS.
1114. INGREDIENTS.--3 large cuc.u.mbers, flour, b.u.t.ter, rather more than 1/2 pint of good brown gravy.
_Mode_.--Cut the cuc.u.mbers lengthwise the size of the dish they are intended to be served in; empty them of the seeds, and put them into boiling water with a little salt, and let them simmer for 5 minutes; then take them out, place them in another stewpan, with the gravy, and let them boil over a brisk fire until the cuc.u.mbers are tender. Should these be bitter, add a lump of sugar; carefully dish them, skim the sauce, pour over the cuc.u.mbers, and serve.
_Time_.--Altogether, 20 minutes.
_Average cost_, when cheapest, 1d. each.
_Sufficient_ for 3 or 4 persons.
_Seasonable_ in June, July, and August; but may be had, forced, from the beginning of March.
THE CHATE.--This cuc.u.mber is a native of Egypt and Arabia, and produces a fruit of almost the same substance as that of the Melon. In Egypt it is esteemed by the upper cla.s.s natives, as well as by Europeans, as the most pleasant fruit they have.
STEWED CUc.u.mBERS WITH ONIONS.
1115. INGREDIENTS.--6 cuc.u.mbers, 3 moderate-sized onions, not quite 1 pint of white stock, cayenne and salt to taste, the yolks of 2 eggs, a very little grated nutmeg.
_Mode_.--Pare and slice the cuc.u.mbers, take out the seeds, and cut the onions into thin slices; put these both into a stewpan, with the stock, and let them boil for 1/4 hour or longer, should the cuc.u.mbers be very large. Beat up the yolks of 2 eggs; stir these into the sauce; add the cayenne, salt, and grated nutmeg; bring it to the point of boiling, and serve. Do not allow the sauce to boil, or it will curdle. This is a favourite dish with lamb or mutton chops, rump-steaks, &c.
_Time_.--Altogether, 20 minutes.
_Average cost_, when cheapest, 4d. each.
_Sufficient_ for 6 or 7 persons.
_Seasonable_ in July, August, and September; but may be had, forced, from the beginning of March.
THE MELON.--This is another species of the cuc.u.mber, and is highly esteemed for its rich and delicious fruit. It was introduced to this country from Jamaica, in 1570; since which period it has continued to be cultivated. It was formerly called the Musk Melon.
ENDIVE.
[Ill.u.s.tration: ENDIVE.]
1116. This vegetable, so beautiful in appearance, makes an excellent addition to winter salad, when lettuces and other salad herbs are not obtainable. It is usually placed in the centre of the dish, and looks remarkably pretty with slices of beetroot, hard-boiled eggs, and curled celery placed round it, so that the colours contrast nicely. In preparing it, carefully wash and cleanse it free from insects, which are generally found near the heart; remove any decayed or dead leaves, and dry it thoroughly by shaking in a cloth. This vegetable may also be served hot, stewed in cream, brown gravy, or b.u.t.ter; but when dressed thus, the sauce it is stewed in should not be very highly seasoned, as that would destroy and overpower the flavour of the vegetable.
_Average cost_, 1d. per head.
_Sufficient_,--1 head for a salad for 4 persons.
_Seasonable_ from November to March.
ENDIVE.--This is the _C. endivium_ of science, and is much used as a salad. It belongs to the family of the _Compositae_, with Chicory, common Goats-beard, and others of the same genus.
Withering states, that before the stems of the common Goats-beard shoot up the roots, boiled like asparagus, have the same flavour, and are nearly as nutritious. We are also informed by Villars that the children in Dauphine universally eat the stems and leaves of the young plant before the flowers appear, with great avidity. The fresh juice of these tender herbs is said to be the best solvent of bile.
STEWED ENDIVE.
1117. INGREDIENTS.--6 heads of endive, salt and water, 1 pint of broth, thickening of b.u.t.ter and flour, 1 tablespoonful of lemon-juice, a small lump of sugar.
_Mode_.--Wash and free the endive thoroughly from insects, remove the green part of the leaves, and put it into boiling water, slightly salted. Let it remain for 10 minutes; then take it out, drain it till there is no water remaining, and chop it very fine. Put it into a stewpan with the broth; add a little salt and a lump of sugar, and boil until the endive is perfectly tender. When done, which may be ascertained by squeezing a piece between the thumb and finger, add a thickening of b.u.t.ter and flour and the lemon-juice: let the sauce boil up, and serve.
_Time_.--10 minutes to boil, 5 minutes to simmer in the broth.
_Average cost_, 1d. per head.
_Sufficient_ for 3 or 4 persons.
_Seasonable_ from November to March.
ENDIVE A LA FRANCAISE.
1118. INGREDIENTS.--6 heads of endive, 1 pint of broth, 3 oz. of fresh b.u.t.ter; salt, pepper, and grated nutmeg to taste.
_Mode_.--Wash and boil the endive as in the preceding recipe; chop it rather fine, and put into a stewpan with the broth; boil over a brisk fire until the sauce is all reduced; then put in the b.u.t.ter, pepper, salt, and grated nutmeg (the latter must be very sparingly used); mix all well together, bring it to the boiling point, and serve very hot.