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Scalloped Cucumbers

Wash, pare, and cut into cubes three large cucumbers. Arrange a layer in the bottom of a buttered baking dish. Sprinkle with salt and pepper and with one teaspoon finely chopped onion, and continue thus until dish is filled, then add one cup milk or chicken stock, cover with buttered and seasoned crumbs, and bake in hot oven until brown.

Béchamel Cucumbers Pare four cucumbers, parboil four minutes, drain and let them stand in ice water one half hour. Cut in thin slices, cover with Béchamel Sauce, cook until tender, and serve on buttered triangles of toasted bread. Garnish with olive in center of each triangle and toast points. Banana fried in Crumbs Remove skin from six bananas, cut in halves lengthwise and crosswise. Sprinkle with salt and pepper and lemon juice, dip in flour, egg and crumbs, and fry in deep fat. Drain on brown paper, serve on folded napkin.

Garnish with lemon and parsley. Serve with or without Lemon or Sherry Sauce.

Farina Balls or Hominy Crescents cup farina or hominy ½ cup milk 1½ cups chicken stock 1 teaspoon salt 1 teaspoon paprika few drops onion juice one egg Mix milk and chicken stock, add farina or hominy, and cook in double boiler forty minutes. Add remaining ingredients, cool, shape in balls or crescents, dip in crumbs, egg and crumbs. Fry in deep fat.

Serve as an entrée with a sweet sauce or as a garnish with game.