Lay your cucumbers in cold water for half an hour; then pare them, and cut them into slips about as long as your little finger; take out the seeds; then boil the cucumbers a few minutes, with a little salt. Take them out, and drain them well.
Put into a stew-pan some butter rolled in flour, and a little cream. Stew your cucumbers in it for ten minutes. When you take them off, stir in the yolks of two beaten eggs; and if you choose, a tea-spoonful of vinegar.
STEWED BEETS.
Boil some beets. Then peel and cut them into slices. Stew them for a quarter of an hour with a piece of butter rolled in flour, some onion and parsley chopped fine, a little vinegar, salt and pepper, and a clove of garlic.
STEWED CARROTS.
Scrape and wash your carrots. Scald them in boiling water; then drain them, and cut them into long slips. Stew them in milk or cream, with a little salt, pepper, and chopped parsley. When done, take them out, stir into the sauce the yolks of one or two eggs, and a lump or two of loaf-sugar, and pour it over the carrots.
STEWED CABBAGE.
Having washed your cabbage, cut it in four, and throw it into boiling water with some salt. When it has boiled till quite tender, take it up, squeeze out the water, and put the cabbage to drain. Then lay it in a stew-pan with butter, salt, pepper, nutmeg, a spoonful of flour, and half a pint of cream. Stew it a quarter of an hour, and pour the sauce over it when you send it to table.
Cauliflowers may be stewed in the same manner.