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Cucumber Cups

This makes a dainty dish for luncheon. Cut the unpeeled vegetables into sections two inches long and cook until tender in water salted just before cooking is completed. Scoop out the center of each section, leaving one-half-inch thickness all around the sides, as well as on the bottom, thus making pretty green cups of the vegetable. These cups may be filled with creamed chicken, sweetbreads, mushrooms or any other filling, held together with white sauce.