Stuffed Cucumbers

Boil large, firm cucumbers until tender, scoop out the seeds and in their place put a filling made of fine bread crumbs, well-seasoned, and a little minced ham or veal. Fasten the cucumbers together with tapes and put in a baking-pan with a large cupful of water and a good-sized piece of butter; baste frequently and bake 1/2 hour. A delicate and delicious dish.

Cucumbers (to Dress)

Pare and cut the cucumbers into slices as thin as a wafer (it is better to commence at the thick end). Place in a glass dish; sprinkle with salt and pepper and pour over it 1/2 teacupful vinegar and 3 table-spoonfuls salad oil. This is a nice accompaniment to boiled salmon, and is useful in concocting a salad. It is also an excellent garnish for lobster salad.

Cucumbers (Stewed)

Three large cucumbers, a little butter, 1/2 pint brown gravy, a little flour.

Cut the cucumbers lengthwise, removing the seeds. Have the pieces a convenient size for the dish they are served in. Plunge them into boiling water with a little salt. Allow it to simmer for 5 minutes. Put the gravy into another saucepan, and when the cucumbers are done, remove from the water and place in the gravy, and allow to boil until they are tender. If there should be a bitter taste, add 1 teaspoonful granulated sugar. Dish carefully, skim the sauce, and pour over the cucumbers.

Cucumbers (Fried)

Pare cucumbers, cut in slices, press the slices upon a dry clean cloth; dredge with flour; have ready a pan of boiling oil or butter, put the slices into it, and keep turning them until they are brown; remove them from pan and lay upon a sieve to drain. Serve on a hot dish.