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Smothered Cucumbers

For this dish use cucumbers which are quite old but not yellow. Pare and cut lengthwise in quarters. Scrape off and discard the seeds. Cut the pulp into half-inch pieces, measure and place in a saucepan. For each pint add a scant ½ teaspoonful of salt, a pinch of sugar, 1/4 of a teaspoonful of paprika (sweet red pepper) and I tablespoonful of butter. Cover closely, stand over the front of the fire for five minutes, shaking vigorously, then draw back where the cucumbers will cook slowly for fifteen minutes. No liquid is needed as sufficient will be drawn from the vegetable to form a sauce. Garnish with toast points.