Recipe: Stuffed Cucumbers

Possibly the only recipe for cooked cucumbers that is used to any extent is the accompanying one for stuffed cucumbers. Cucumbers prepared in this way are very palatable, and because of the ingredients used are much higher in food value than when eaten alone. Such a dish is attractive, too, as Fig. 15 shows.

(Sufficient to Serve Six)

  •  3 cucumbers
  •  2 Tb. butter
  •  1 small onion, chopped
  •  1 tsp. salt
  •  Dash of pepper
  •  1-1/2 c. steamed rice
  •  1 c. stewed tomatoes
  •  Bread crumbs

Select medium-sized cucumbers, wash and peel them, and cut them in half lengthwise. Hollow out the center so that the cucumbers will have the shape of boats. Then melt the butter in a frying pan, add the chopped onion, salt, and pepper, and heat together for a few minutes. Next add the rice, tomatoes, and sufficient bread crumbs to take up any excess of moisture. Fill the cucumbers with this mixture and bake until they are soft enough to be easily pierced with a fork. During the first part of the cooking, pour a small amount of hot water into the pan in which the cucumbers are baked. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)