• 2 cucumbers
• 1/2 onion, thinly sliced
• 1/2 cup sour cream
• 1/4 cup cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons sugar
• 1/4 teaspoon mustard

1. Select tender young cucumbers.
2. Cut strips, lengthwise, from the skin.
3. Slice thinly and toss with onions.
4. Sprinkle with salt and let stand for just three minutes.
5. Drain thoroughly, pressing lightly to remove excess liquid.
6. Prepare a dressing of sour cream, vinegar and seasonings and pour over vegetables.
7.  Toss to combine well.
8. Serve at once for full flavor.

Amelia’s Shaker Recipes.
A valuable Vegetable: The Manifesto asserts: “It does not seem generally known that the cucumber is one of the most valuable vegetables we raise. It can be dressed in more palatable and suitable ways than most any other vegetable except tomatoes. It is far better than squash and more delicate than eggplant when stewed, fried or stuffed and is most delicious when made into fritters in a dainty batter. Even when they have become too old to be served as salad and too tough for pickling, it is then that the cucumber is at its best for cooking.”