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Cucumbers Fried in Batter

Pare the cucumbers, cut into slices about a sixteenth of an inch thick. Dredge them with salt and pepper. Beat one egg until light, add to it a half pint of milk, a half teaspoonful of salt, a dash of pepper, one and a half cups of sifted flour. Beat until smooth. Dip the pieces of cucumber in this batter and drop, one at a time, into smoking hot fat. The fat must be deep enough to float them. When brown and crisp on one side, turn and fry brown on the other. Lift with a skimmer, as turning with a fork makes them heavy. Drain on brown paper and serve as an accompaniment to boiled or panned steak.