STEWED CUCUMBERS
Peel 4 or 5 cucumbers, quarter them, and cover them with boiling salted water, and let them cook from twenty to thirty minutes; then drain, saving the water in which they were cooked. Make a sauce of 2 tablespoons of butter and 2 tablespoons of flour rubbed together, and 2 cups of the water in which the cucumbers were boiled, stir until smooth, and when it boils add the juice of 1 lemon, 1 teaspoon of salt, and some paprika; arrange the cucumbers on slices of toast and serve with the sauce poured over them.