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CUCUMBERS (a la Creme)

Peel two cucumbers as thinly as possible; split each in two lengthways and remove the seeds; then cut the pieces into cubes of equal size. Cook them in salted water for fifteen minutes, take up, and drain on a sieve. Put the cooked cucumber in a stewpan with one ounce of butter, season with salt, pepper, and nutmeg, add a tea-spoonful of castor sugar and half a gill of cream, and bring to the boil, shaking the pan well. Dish up, sprinkle a little chopped parsley over, and serve hot. Probable cost, 1s. 3d.