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Cucumber

Concombre

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

The Creoles hold, and justly, that the only proper way to eat a Cucumber is en salade. No fashionable method of cooking this Vegetable can ever make up for the delicate flavor that has been destroyed by submitting it to heat.

Cucumbers are best when freshly picked from the vine. When they are thrown around the market for a number of days and become whited they are not fit for table use. Cucumbers are extensively used by the Creoles for salad and pickling purposes. The word “gherkin” is applied to all kinds of small pickled Cucumbers; properly, however, the term should be applied to the small prickly variety. Cucumbers, besides being served as salads and pickles, are used as relishes and as a garnish.

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