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Rh with boiling water and stew gently until tender but not broken. Make a well-seasoned cream sauce, put the drained cucumbers into it, heat through, and pour over buttered toast.

Slice the cucumbers and put into salted water until wilted. Rinse in fresh, cold water, and dry on a cloth. Season with salt and pepper, and serve with thick sour cream poured over them.

Pare and cut in thin slices. Pile the slices on a stoneware plate, and sprinkle each slice with salt. Cover with another stoneware plate, and put a flatiron on top. Let stand one hour. Remove the weight, rinse each slice in cold water, wipe dry, dip in beaten egg, then in seasoned crumbs, and fry until brown.

Prepare as above, dip the slices in fritter batter, and fry in deep fat.

Cut a large egg plant in two and scoop out the pulp, leaving the shell half an inch thick