Cucumbers recipes

Stuffed Cucumbers

Cut four cucumbers in half lengthwise; remove the seeds with a spoon,
lay the cucumbers in vinegar overnight; then wipe dry and fill with a
mixture made from one cup pecans or Brazil nuts chopped, six tablespoons
of mashed potatoes, one well-beaten egg, one teaspoon of salt, two
tablespoons of chopped parsley, one saltspoon of white pepper, dash of
nutmeg and two tablespoons of melted butter. Bake in a buttered dish
until tender. Serve hot with one cup of white sauce, dash of powdered
cloves, one well-beaten egg, salt and pepper to taste.


Fried Cucumbers

Daintily prepared fried cucumbers are immeasurably superior to fried egg
plant and are especially nice with boiled chicken.

Peel and slice the cucumbers lengthwise in about the same thickness
observed with egg plant. Lay these slices in salt and water for about an
hour, then dip in beaten egg and cracker dust, and French fry in boiling
fat, taking care to carefully drain in a colander before serving.