Cucumbers Stewed

Cucumbers that are just too old for pickling or serving raw are at their prime for cooking, and cap be served in innumerable ways, being, in fact, one of oar most useful vegetables. And they are far more wholesome cooked than in the raw state. Cut the cucumbers in slices ½ an inch thick. Put them in a sauce pan, just covering with hot water, and let boil until tender. Drain and cover with a pint of cream or rich milk. Add a teaspoonful of butter. Season with salt and white pepper. Let boil five minutes, shaking the saucepan. Serve hot. This dish is delicate as asparagus.

Cucumber Toast

Pare and slice lengthwise in cuts ¼ inch thick. Rinse in cold water. Dip each slice in flour and fry briskly in butter or meat gravy until a light brown. Have the toast buttered and moistened slightly. Lay a slice of cucumber between two slices of toast and serve instantly as hot as possible. The fried cucumber may be served without the toast if wished.