CUCUMBER SALAD
Peel a cucumber and cut it into slices as thin as possible. We might almost add, thinner if possible. Mix it with a little salt, and let it stand, tossing the cucumber about every now and then. By this means you extract all the water from the cucumber. Drain off this water, and add plenty of oil to the cucumber, and then mix it so that every slice comes in contact with the oil. Now add a little pepper, and a very little vinegar, and mix it thoroughly. If you add vinegar to cucumber before the oil some of the slices will taste like sour pickle, as the vinegar soaks into the cucumber. Cucumber should be always served very cold, and is best placed in an ice-chest for an hour before serving. Some people put a piece of ice on the top of the cucumber.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
