Stew pared cucumbers, cut in quarters or thick slices, for fifteen minutes in a saucepan with a little water and a minced shallot or a small minced onion. Pour off the onion. Pour off the water, stir in a little flour, milk, butter and salt. Heat for two or three minutes, and serve.
Boil pared and quartered cucumbers for three minutes only. Then drain the pieces, and season with salt and pepper. Roll in flour, and cook in a saucepan with butter for twenty minutes. This dish may be varied by adding minced parsley, chives and chervil about five minutes before the cooking is finished.
A moderate-sized cucumber
1/2 the cucumber's weight in onions 1/2 pint milk
A dessertspoon of white roux or a teaspoon of cornflour 1 ounce of butter Pepper and salt
Peel the cucumber and cut it into halves lengthwise, and again into pieces about two inches long. Peel, and slice the onions, and throw them into cold water, bring them quickly to the boiling point; boil for one minute; then drain. Now put the cucumber with the scalded onions, and in a saucepan with the milk and a little pepper, and let them boil, and then stew gently for half an hour. Thicken with either the white roux or the cornflour. Serve very hot with croutons or pieces of toast.
4 rather large cucumbers
I tablespoon chopped onion
Peel the cucumbers, and cut into halves, removing the seeds and some of the pulp. Peel the tomato, and cut into small pieces. Mix with the chopped onion, add the cooked rice, salt and butter. Fill the half cucumbers with the mixture, and bake covered until the latter are tender, or about forty-five minutes in a hot oven. Remove the cover for the last part of the baking.
Prepare the tomatoes as for scalloped tomatoes, adding to each layer of tomatoes slices of cucumbers. Season well.