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Cucumbers Fried in Batter

Pare three cucumbers, cut them in slices about one-sixteenth of an inch thick, dredge them with salt and pepper, and let them lie fifteen minutes. Beat one egg (the white and yolk together) until light; add to it a half pint of milk, a halfteaspoonful of salt, two dashes of black pepper and a cup and a half of sifted flour; beat until smooth. Dip the pieces of cucumbers into this batter, and fry in smoking hot fat or oil. The fat must be deep enough to float them. When done, take them out with a skimmer (piercing them with a fork will make them fall), drain them on brown paper, and serve very hot.

STEWED CUCUMBERS No. I 6 cucumbers I tablespoonful of butter 1/2 pint of stock or water No. 1 I small onion I tablespoonful of flour Salt and pepper to taste Pare the cucumbers, cut them in quarters, remove the seeds. Put the butter into a frying pan, add to it the onion cut in slices, fry until brown, then add the cucumbers, and fry carefully until a light brown; take them out with a slice, add the flour to the butter remaining in the pan, mix until smooth; add the stock, stir continually until it boils, add the salt and pepper, then the cucumbers, and stew gently for twenty minutes. Serve on squares of toasted bread.