Don't tell me that you never fried cucumbers; if you haven't, it's quite time you learned. Put in the blazer a tablespoonful of butter, and slice your cucumbers, nicely peeled, into quarter-inch slices; dip in beaten egg, then in cracker crumbs, and fry in that same butter a delicate brown. Serve with broiled chicken, or any game - even with that mock-venison which I've already told how to do in the chafing-dish. It's a welcome change from cucumbers with French dressing, and not at all indigestible, though some may say so.