More Traditional Southern Cucumbers

So you have become a convert to the Shaker style of cooking? I often pull out some of my old Shaker cookbooks, and just read them. It was the Shaker cookbooks that first introduced me to the concept of using herbs in everyday cooking.

Think about it, when we were growing up, the average recipe called for salt and pepper as a flavoring. Cinnamon, nutmeg, and vanilla went into desserts, and that was about it. Herbs were exotic things we read about in historical books from the Medieval Period. Did you know anyone who grew their own herbs? Not likely.

Then as a teenager, Shakertown at Pleasant Hill near Harrodsburg, Kentucky opened up as a working museum. Their dining room featured real Shaker food served in that wonderful house with the two story spiral staircase, and out back was a Shaker style herb garden. They smelled so good. I was inspired to try and grow my own herb garden, and ever since herbs have been a part of our landscape.

Cucumbers with White Vinegar Dressing is something that appeared daily on the table here, and probably everywhere, when families ate whatever the garden produced. The Shaker touch was the addition of the chopped dill, which adds just a hint of additional flavor.

Cucumbers with White Vinegar Dressing:

3 medium sized cucumbers
1 teaspoon salt
2/3 cup white vinegar
1/2 cup sugar
1 teaspoon finely cut fresh dill
Optional: One medium onion, cut in thick rings.

Wash cucumbers and cut off each end. (Rub the cut ends over your face and get an instant cooling facial). Leave the peel on unless you are using waxed cucumbers from the grocery. (Ugh!). Slice cucumbers very thin and place in a deep bowl. Sprinkle with salt. Stir a bit and then place a smaller heavy bowl, like a cereal bowl, to weigh the cucumbers down.

Chill in the fridge for a hour or two. Drain in a collander and wash with fresh water.

Stir the vinegar and sugar together until sugar is completely dissolved. Add cucumbers and dill, (and onions if using) and chill for an hour or so until serving.

Serves 3 to 6 as a side dish.

After you serve the cucumbers, you can use the left over marinade over a salad. It is quite mild and is excellent over plain sliced tomatoes.

Congealed Pineapple and Cucumber Salad

Most Derby Breakfasts include a selection of salads, but this old gelatin salad is a favorite. It was already a standard before World War II, and has the advantage of being prepared days before the Breakfast. You doubt its age? Max, look at the name. When did you last hear of a gelatin salad that was called “Congealed”?

Congealed Pineapple and Cucumber Salad:

Pineapple Layer:
1 cup drained, crushed pineapple–save liquid
3-ounce package of lemon Jello
Pinch salt
½ cup grated carrots

To the drained pineapple juice add enough water to make 1 ¼ cups liquid. Bring liquid to boil and dissolve the Jello. Chill until slightly thickened. Stir in the salt, carrots, and pineapple. Chill overnight in a 8 x 13 casserole.

Cucumber Layer:

1 envelope unflavored gelatin
¼ cup cold water
1 cup mayonnaise
½ cup light cream
¼ teaspoon salt
1 tablespoon finely grated onion
12 cup chopped celery
½ cucumber, grated and drained
Green food coloring

For this layer, soften the gelatin in cold water. Combine the remaining ingredients, then add the gelatin. Add one drop green food coloring. You may need a second drop, but the effect is to be a delicate lime green. Pour this over the pineapple layer and chill until firm.

Cut into small squares and garnish with a mint strip, and perhaps a strawberry slice. At a regular meal this serves 6 to 8, but at a buffet it serves 10 to 12.