Selections from Aunt Sammy's Radio Recipes and USDA Favorites

by Ruth Van Deman; Fanny Walker Yeatman; Consumer and Food Economics Institute

Baked Cucumbers

3 good-sized cucumbers. ¾ cup fine dry breadcrumbs. 3 tablespoons butter. ½ teaspoon salt. 1½ tablespoons chopped onion. 1½ teaspoons finely chopped parsley. 1 tablespoon chopped celery. 1 cup tomatoes cut in pieces.

Wash cucumbers and cut in half lengthwise. Scoop out as much as possible of the pulp without breaking the skin. Brown the onion in the fat, add other ingredients mixed with the cucumber pulp. Stir constantly, and cook five minutes, or until dry. Place the filling in the cucumber shells and bake until the shells are soft and the mixture is brown on top.