Stewed Cucumbers.
Pare, lay in ice-water an hour; then, slice a quarter of an inch thick. Pick out the seeds with a penknife, and put into a saucepan with enough boiling water to cover them. Stew fifteen minutes, and drain off the water. Add enough from the boiling tea-kettle to keep them from burning; season with salt and pepper, and stir carefully in a tablespoonful of butter—or two, should the quantity of cucumber be large. Stew gently ten minutes, and add half a cupful of rich milk; thicken with a little flour, boil up, and serve in a deep dish, squeezing some lemon-juice in at the last.
This is a popular English dish, although it seems a strange one to American ideas.