The number of cucumbers depends upon their size and the desired size of servings. If served as the main course for luncheon or supper, the portions should be larger than if served as a second vegetable. Pare, steam, or parboil five minutes or more; rinse with cold water, drain. Cut in halves lengthwise, remove seeds, pressing out as much moisture as possible. Fill cavities rounding full, cover with soft, buttered crumbs, place in shallow pans with cucumber water in bottom, and bake thirty minutes, or until done. Serve with White, Cheese, or Tomato Sauce.