Cookery for every household

water until tender and cut them in slices. Cook also the onions until tender a nd chop them rather finely. Grease a fireproof dish, put into it first a layer of well-seasoned white sauce, then a layer of cucumber and onion sprinkled with nuts, more sauce, and so on until all is in. Cover with bread-crumbs, put a few small pieces of butter on the top, and bake in a good oven until brown. Note. — Grated cheese may be used instead of the nuts. Sufficient for 4 or 5 persons. 480. Stuffed Cucumber, 1 (Concombre Farci) 1 cucumber. Seasoning. 1 cupful cooked potato. 2 or 3 table-sps. cooked ham. 2 yolks of eggs. 2 table-sps. grated cheese. 1 or 2 table-sps. milk or cream. 1 table-sp. bread-crumbs. A little butter. 1 gill stock or white wine. Choose a thick, short cucumber and one that is very firm. Peel it and scald it in boiling salted water for 10 minutes. Then rinse it in cold water, cut it in half lengthwise and remove all the seeds. Allow the cucumber to lie between the folds of a cloth whilst preparing the stuffing. Sieve the potatoes, put them in a basin, add. the ham finely chopped, grated cheese and seasoning. Mix well, and add the yolks of eggs and enough milk or cream to form a stiffish mixture. Place the pieces of cucumber on a long greased fireproof dish, fill up the hollows with the stuffing, sprinkle with bread-crumbs and put a few small pieces of butter on the top. Pour the stock or wine round and bake in a moderate oven until the cucumber is cooked and the top nicely browned. Time to bake, 15 to 20 minutes. Sufficient for 4 persons. 481. Stuffed Cucumber, 2 (Concombre Farci) 1 cucumber. 2 or 3 oz. cooked meat. 1 dessert-sp. chopped onion. 1 yolk of egg. 2 oz. cooked rice. 1 tea-sp. chopped parsley Lemon juice. Salt, pepper, f pt. stock. Brown or tomato sauce. Choose a straight, plump cucumber of medium size, cut it in half lengthwise and scoop out the seeds. Sprinkle the inside with salt and turn it cut side down on a plate to drain. Meanwhile prepare the stuffing : Any nicely cooked meat may be used, and if a little ham or tongue can be mixed with it, so much the better. Mince the meat finely and put it into a basin with the rice, parsley, onion, and seasoning. Mix well together and bind with the yolk of an egg. Put this stuffing into the cucumber and then place the two halves together. Bind round with tape and place the cucumber in a baking dish or tin with the stock. Cover over and bake in a moderate oven until tender, basting occasionally with the stock. When ready, lift the cucumber on to a hot dish, remove the tape and pour tomato or brown sauce over. Or, a little glaze may be added to the stock in the baking dish, and this gravy poured round the cucumber instead of the sauce. 482. Stuffed Cucumber, 3 (Concombre Farci) Stuffing. 2 table-sps. bread-crumbs. 1 table-sp. cooked ham or tongue. A little stock. 1 tea-sp. chopped parsley. Grated lemon rind. 1 cucumber. 1 or 2 table-sps. breadcrumbs. 5 or 6 croutons of bread. A little sauce.