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No. 1
Soak thin slices of cucumber for one hour in good white vinegar seasoned with salt and pepper. Add one teaspoon of chopped chives, if desired. Drain the slices and use them between thin, buttered slices of brown or white bread. Each sandwich may be the size of a cucumber slice, if daintiness is desired.
No. 2
Chop a peeled cucumber and mix with mayonnaise. Use between thin buttered slices of brown or white bread.
3 cucumbers
French dressing
Cut about an inch off the point of each cucumber, and pare carefully. Slice very thin, sprinkle with a little salt, and let stand ten minutes. Serve with French dressing.
1 pint grated cucumber
2 teaspoons cold water
Salt and paprika
6 halves of walnut-meats
2 tablespoons vinegar
1 tablespoon oil
Lettuce leaves
1 teaspoon gelatin
Peel cucumbers, removing most of the white as well as the green skin. Grate enough to give one pint and season with salt, paprika, vinegar and oil. Add gelatin mixed with cold water. Place over the fire until warm and well mixed. Do not boil. In the bottom of an individual mold put a half kernel of walnut, then pour in the cucumber mixture and when it has cooled, chill. When ready to serve, turn each mold on to a nest of young lettuce leaves, and add a spoonful of mayonnaise.
Hungarian Cucumber Salad
2-3 cucumbers, sliced
2 teaspoons salt
3 tablespoons cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/2 clove garlic, minced
4 fresh green onions, diced
1 cup thick sour cream
1/4 teaspoon paprika
Slice cucumbers thinly into bowl; sprinkle with salt, mix. Set aside for 1 hour. Mix vinegar, water, sugar, paprika, white pepper and garlic, and set aside. Squeeze liquid from cucumber slices a few at a time, and place into bowl. Discard liquid. Add vinegar mixture, green onions, and sour cream. Mix and sprinkle additional paprika over top. Chill for 1-2 hours.

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