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Cucumber Ragout

Pare and cut some nice cucumbers in half-inch crosswise slices. Slice equal amounts of firm tomatoes and medium-sized white onions. Flour and fry together the cucumbers and onions, using a little salt pork fat or butter. When brown lay in the tomatoes, add I tablespoonful of flour rubbed to a paste with a little extra fat. Stir in 1½ pint of water (or weak stock if on hand); when smoothly thickened add I teaspoonful of salt, pepper to taste and simmer, covered, for one hour. Just before serving add I tablespoonful of walnut catsup.