Fried Cucumbers

Pare and slice well grown green cucumbers 1/4 in. thick. Let soak in salt water 1 hr. or more, drain, wipe dry, and dip each slice into beaten egg, then into grated bread crumbs, and fry brown in hot lard. Serve immediately.

Stewed Cucumbers

After paring the cucumbers cut them in quarters lengthwise and cut off the edge which contains the seeds, if they are at all yellow. Let soak 10 minutes in cold water, if they are garden cucumbers, the hot-house variety are less bitter and do not need soaking. Put them in boiling salted water and cook until tender. Make a thin white sauce with 1 cup hot milk stirred into 1 tablespoonful of butter and 1 of flour cooked together. Season with salt, black pepper, paprika and a bit of onion juice. Serve the cooked cucumbers on buttered toast and cover with the white sauce. Emma E. Bucher,

Philadelphia, Pa.