TWO DISHES

Evening Post, Volume CXV, Issue 12, 16 January 1933, Page 11

TWO DISHES

CUCUMBERS COOKED

Cucumbers are very, good just now, and cheap, too. They prove most indigestible to some people in a raw state, particularly when they are cut up for hours before use and soaked in vinegar (states a correspondent). But those who are unable to eat them raw will find them delicdus and digestible when cooked thus:— Cucumbers and Cheese.—Peel and slice two cucumbers. Place in cold water with a little salt and leave for; 20 minutes, then drain well. Arrange half the slices in a.greased piedish, season with salt, pepper, and grated nutmeg, and sprinkle with loz of. grated cheese, and clot .with small pieces of butter, then add the remaining slices and cover in the same way. Pour two tablespoons of tomato sauce round and bake in a moderate oven for 40 minutes. ..'■.-' ' ' Cucumbers Saute.—rPeel three ined: ium-sized cucumbers and after remov--ing the seeds slice them and fry for five minutes in a tablespoonful of melted butter^ Make a white sauce by melting a dessertspoon of butter and work' sufficient flour into it to mako it a nice smooth consistency. Then add a cup of milk and half a cup of cream. Bring this to the boil, put in the cucumbers with pepper, salt, and a grating of nutmeg and cook for five minutes. ' ' ' ' • ;