SOCIETY ENGAGEMENT

Evening Post, Volume CV, Issue 23, 28 January 1928, Page 15

SOCIETY ENGAGEMENT

Recently it was announced in English papers that Miss Betty Cator, only daughter of Mr. John Cator, of London

and High Sheriff of Norfolk, who was one of the bridesmaids to the Duchess of York, is to marry the Duchess's brother, Captain the Hon. Michael Bowes-Lyon, third son of tho Earl of Stratlnnore.

and after thickening the gravy very slightly pour it round them. French cooks vary the baking by laying the cucumbers on a bed of' Sliced tomatoes and a little thinly sliced onion, with just enough meat stock to keep it cooking. Then first bring it to boiling point on top of the stove, and then put the dish in the oven to complete the cooking. More stock is added if the vegetables seem at all "dry," and at the end the cucumbers are dished up in a pile, .and the tomato puree is put through a strainer and poured over them. ''ucumbcr "Maitro d'hoteV-^-Peel, quarter, and soak the cucumbers as usual. Dry and remove the seeds. Cook in boiling salted water until tender, and then drain and lay on a hot dish. Rub a dessertspoonful of chopped parsley into a tablespoonful of butter,-with a teaspoonful of lemon juice. Heat in a saucepan and pour over the cucumber. Serve at once. Cucumber "Alia Toscana."—Peel and cut three or four cucumbers in half lengthways. Soak for 30 minutes, and then remove seeds and chip into pieces one inch thick. Put these in a saucepan with a large tablespoonful of butter, a good' dusting of flour, a teaspoonful of white stock, with salt and pepper to taste. Stir well and bring to the boil (stirring all the time). Cook gently until the cucumber is tender, and then stir in a teaspoonful of chopped parsley, a generous grating of nutmeg, tho lightly beaten yolks of two eggs,, and half a cupful of cream (or milk). Stir gently over the fire for a few minutes, but do not allow to boil. Serve very hot, garnished with triangles of toast. Cucumbers "In Stufalo." —Peel two or three cucumbers, cut into quarters, and remove the seeds. Soak for a time in cold water, and then drain and dry. Fry a finely sliced onion in a saucepan with two tablespoonfuls of butter until a nice brown. Then add the cucumber quarters, and brown them, stirring all the time. Add a little more butter, a dusting of flour, and half a teacupful of boiling brown stock. Simmer until the cucumber is tender, and serve on slices of hot buttered toast. Fried Cucumbers.—Peel a large cucumber, and cut it into rings about an inch thick. Remove the seeds with the point of a sharp knife without breaking the rings. Lot them soak in cold water for a time, and then drain and dry them on soft muslin. When quite dry dip each ring into a good thick batter, and fry in a basket in plenty of .boiling fat. When a nice golden brown drain and serve very hot garnished with parsley.