THE VEGETABLE GARDEN 



fill with the creamed fish, cover with prepared 

 crumbs, to which add one-third cupful of butter to 

 every cupful of dried bread crumbs, and bake about 

 half an hour or less, till the cucumbers are soft, but 

 not till they lose shape. Serve with a lemon point 

 on each plate. 



TO SERVE CUCUMBERS RAW 



Place them in ice-water until very cold. Peel and 

 slice very thin; sprinkle with salt and place in an 

 earthen dish, which should be tilted on one end to 

 allow the water to drain away from the fruit. Place 

 in the ice-box until ready to serve. Drain free of 

 moisture and serve in salad bowl with a dressing of 

 pepper and vinegar. If liked young, green onions 

 may be sliced and served with the cucumbers. Pre- 

 pared thus, they are perfectly digestible, and may 

 be eaten by any one. 



CUCUMBER A LA CREME 



Peel and cut into slices lengthwise some fine 

 cucumbers. Boil them until soft; salt to taste, and 

 serve with a delicate cream sauce. 



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