the cucumbers, cut lengthwise into half-inch slices, and wipe dry with a cloth. Sprinkle with salt and pepper, dredge with flour, and fry a delicate brown.
CUCUMBER FRITTERS
Cut the vegetable into dice, boil until tender, drain, follow directions given for asparagus fritters.
BAKED CUCUMBERS
Select large seedy cucumbers, pare, and boil slowly until tender. Cut in halves lengthwise, scoop out the pulp, mix it with crumbs, grated onion, pepper, salt, and the white of an egg, beaten to a stiff froth. Fill the shells, rub with melted butter, sprinkle with crumbs, and bake until brown. Chopped nuts may be added to the stuffing.
MASHED CUCUMBERS
Cut the cucumbers into dice, boil until tender, drain, mash, using a colander or fruit-press, season with butter, pepper, and salt, and serve at once.
CUCUMBERS ON TOAST
Peel and cut two or three large cucumbers into slices one fourth of an inch thick. Cover
