PUREE OF CUCUMBERS.

Peel and slice the cucumbers and put them over
the fire in as little boiling water as will cook them ;
when tender drain from the water, press through a
puree sieve, season with salt and pepper and add a
tablespoonful of butter.

STUFFED CUCUMBERS.

Peel two large, fine cucumbers, cut in half length-
wise, take out the seeds. Scrape out carefully the
soft part with a small spoon into a saucepan.
Peel and core a tart apple, chop fine with a small
pickled gherkin, take from this a good tablespoonful
for the sauce and put one side, then add the rest to
the soft part of the cucumbers in the saucepan. Let
it simmer until tender, then add butter the size of an
egg, pepper and salt to taste, a few drops of onion
juice, or the spoon used for stirring the mixture may
be rubbed with garlic, three tablespoonfuls of grated
bread crumbs, one egg beaten, stir all together, and
remove at once from the fire. Put the cucumbers in
a saucepan, cover with boiling water and cook
gently until tender about ten or fifteen minutes;
when nearly done add a tablespoonful of salt, drain
from the water, when cool enough stuff them with
the dressing already prepared and press into shape,
brush with egg, sprinkle bread crumbs over the top
and a few tiny lumps of butter, place carefully in a
pan and bake a delicate brown.

FOR THE SAUCE, take the tablespoonful of apple
and pickle reserved from the stuffing, and add a tea-
spoonful of capers, chop all together as fine as possi-
ble, make a cream sauce and add this mixture to it
on the fire and heat thoroughly. Place the cucum-
bers carefully on a platter and pour the sauce around
them.

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