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FRIED CUCUMBERS

(Vegetables) - (The International Jewish Cook Book)







Daintily prepared fried cucumbers are immeasurably superior to fried egg
plant and are especially nice with boiled chicken.
Peel and slice the cucumbers lengthwise in about the same thickness
observed with egg plant. Lay these slices in salt and water for about an
hour, then dip in beaten egg and cracker dust, and French fry in boiling
fat, taking care to carefully drain in a colander before serving.

Other Recipes


French Fried Cucumbers.

Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until
very soft. Beat the yolks of 3 eggs with 4 tablespoonfuls of sugar and
stir in the rice. Flavor with rose-water and put in a well-buttered
pudding-dish. Beat the whites with pulverized sugar to a stiff froth;
spread on the custard and let bake in the oven until done. Serve cold.









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