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Cucumber Cups

This makes a dainty dish for luncheon. The vegetable unpeeled is cut into sections two inches long and cooked until tender in boiling salted water. The center is then scooped out of each section, leaving one-half inch thickness all round the sides, as well as on the bottom, thus making pretty green cups of the vegetable. These cups are then filled with creamed chicken, sweetbreads, mushrooms or any delicate white filling which has for a foundation white sauce.

CUCUMBERS, SAUTÉ-Boil for three minutes only, pared and quartered cucumbers. Drain the pieces and season with salt and pepper. Roll in flour, cook in butter in a saucepan for twenty minutes, and sprinkle with minced parsley or chives about five minutes before the cooking is finished.