ANSWERS TO CORRESPONDENTS

Evening Star, Issue 21316, 21 January 1933, Page 20

ANSWERS TO CORRESPONDENTS

Something New.—The following are two methods of serving cucumbers cooked:— ■ Cucumbers and Cheese.—Peel and slice two cucumbers. Place in cold water with a little salt and leave for twenty minutes, then, drain well. Arrange half the slices in a greased pie dish, 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 forty minutes.

Cucumbers Saute.—Peel three med-ium-sized cucumbers, and after removing the seeds slice them and fry for live minutes in a tablespoonful of melted butter. Make a white sauce by melting a dessertspoon of butter, and work sufficient flour into it to make 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.