Fried Cucumbers

Pare the cucumbers, cut them in crosswise slices one-eighth of an inch thick, and dust with salt and pepper. Dip thern in flour, then in egg and crumbs as for croquettes, and fry in deep fat hot enough to brown a bit of bread in a minute. They taste much like oysters.

Creamed Cucumbers

Pare the cucumbers; cut in strips and then into dice. Boil gently in salted water until tender (about twelve minutes), then drain, and add White Sauce No. 2 (2 cup-fuls sauce to 1 1/2 cupfuls cucumber). Season and serve.

Baked Stuffed Cucumbers

3 small cucumbers

1/2 cupful soft bread crumbs

1/2 cupful cold meat (any kind) 1/2 cupful tomato pulp

Tomato juice to moisten 1/2 tablespoonful minced onion 1 teaspoonful minced parsley 1 green pepper, chopped Salt and pepper to taste

Pare the cucumbers and cut in halves, lengthwise. Boil gently six or seven minutes in salted water. Drain, scoop out the seeds, and fill the halves with stuffing made of the other ingredients. If too dry, moisten with tomato juice. Cover with buttered crumbs, place in a baking dish, surround with the cucumber water, and bake in a slow oven for forty minutes. Serve with a well-seasoned brown or tomato sauce.