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Stuffed Cucumbers

1 cup pecans or Brazil nuts 6 tablespoons mashed potatoes 1 well-beaten egg 1 teaspoon salt 2 tablespoons chopped parsley 1 saltspoon white pepper Dash of grated nutmeg 2 tablespoons melted butter 1 cup white sauce 1 teaspoon capers Dash of powdered cloves 1 well-beaten egg Salt and pepper Cut the cucumbers in half lengthwise; remove the seeds with a spoon; lay the cucumbers in vinegar over night; then wipe dry and fill with a mixture made from the chopped nuts, potatoes, egg, salt, parsley, pepper, nutmeg and butter. Bake in a buttered baking tin until tender. Serve hot with white sauce, to which has been added the capers, cloves, egg and seasoning.

For additional recipes for vegetables see chapter on "Meat Substitutes."