Ladies,
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By Doris Thomas,
Extension Home Economist
About Cucumbers
The cucumber’s role as a
leading light in the salad world
goes a long, long way back to
the time of the Roman Emperor
Tiberius, who demanded one of
the crispy green vegetables
every day of the year!
Actually, the cucumber is
botanically a fruit, a member of
the melon family, but it’s served
as a vegetable. Thin, delicate
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Have
You
Heard ?
cucumber slices marinated in
sour cream or French dressing
or thick, crunchy chunks, are
delicious in a wide variety of
summer salads.
Unlike Emperor Tiberius, for
all of us non-emperors it’s best to
buy cucumbers in the sum
mertime. That’s because cukes
and other fresh vegetables are at
seasonal peak and in especially
plentiful supply. Other abundant
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Doris Thomas
summer vegetables include
tomatoes, lettuce, celery, and
sweet corn.
Not long ago the style was to
peel away the sprightly green
cucumber skin, and serve only
the snowy-white inside. For
tunately this wasteful practice
has been abandoned, and it’s now
popular to eat the whole cuke. To
create unpared cucumber slices
with a scalloped effect, score the
cucumber lengthwise with a fork
before slicing.
For extra-tasty potato salad,
try adding some chopped
cucumber. The crispy goodness
of the cucumber contributes an
enjoyable texture to the usual
softness of this salad.
When selecting cukes look for
cucumbers which are firm over
their entire length and have a
good green color. Good
cucumbers typically have many
small lumps on their surfaces.
They may also have some white
or greenish-white color and still
be of top quality. Avoid
overgrown cucumbers which are
large in diameter and have a dull
color, turning yellowish. Also
avoid cucumbers with withered
or shriveled ends signs of
toughness and bitter flavor.
Cool it, With Watermelon
Cool it with cool and juicy,
sweet and flavorful watermelon.
Now in seasonally plentiful
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"Greatest invention
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Sales tax where applicable
Other lengths available on request
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TRASBURG
687-7617
supply, the inimitable thirst
quencher is one of the best values
at the produce counter, according
to the U. S. Department of
Agriculture’s Agricultural
Marketing Service.
If you’re buying a cut melon,
pick a firm, fresh, bright-colored
beauty to enjoy it at its best. Dry
mealy flesh or watery stringy
flesh usually are signs of an over
ripe or old melon. Stay away
from melons with a hard white
streak running lengthwise
through the flesh it’s a con
dition known as “white heart”.
Lood at the seeds for another clue
to ripeness dark brown or
black seeds usually mean the
melon is fully mature. And a thin
rind is preferable; a thick rind is
wasteful.
Often, you may get an
especially good buy on a whole
melon. Then it’s harder to tell
what it will be like when you cut it
open. For some indication as to
ripeness, look for a symmetrical
shape and a velvety bloom a
dull rather than shiny surface.
Notice the underside of the melon
if ripe, it’s apt to be turning
from white or pale green to a
light-yellowish color.
Now what to do with that
wonderful watermelon? Most
people prefer it just as is, cut in a
thick slice across or in a wedge to
be eaten by biting deep into the
dripping juicy flesh or more
daintily with knife and fork.
Another good way to serve it is
diced for a fruit salad. Or scoop
out the flesh, dice or ball it and
combine with other fruits and
melons, than replace in the boat
lifee shell a sumptuous creation
for a party.
When the Span i sh con
quistadores explored the Pe
ruvian Andes, they discov
ered that the Indians culti
vated an odd-looking plant,
the potato. The potato was
brought to Spain about 1585
and was first considered poi
sonous. It is believed to have
been first introduced into
North America in 1621 by
English settlers in Virginia.
MINIMUM BALANCE
SERVICE CHARGES
NO
NO
ATTHE
Tuut
Lancaster Farming, Saturday, July 15,1972
Potatoes
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LANCASTER
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English Pope
Nicholas Breakspear, an
Englishman, was a Pope of
the Roman Catholic Church,
He was Pope Adrian IV
from 1154 to his death in
1159. Before his election to
the papacy, he was the Car
dinal Bishop of Albano.
Needle Arts
By NANCY SEWELL
214
g'+h ■s*
Linen Accent
Create a set of beautiful lin
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has hot-iron transfer; em
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tions.
TO ORDER, send 60 cents
for each pattern with name,
address with Zip code, pat
tern number and size to
NEEDLE ARTS, P.O. Box
5251, Chicago, 111 60680
WILLOW STREET
464-3421
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