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Puree of Cucumbers

Peel four medium, sound ripe cucumbers, cut in quarters, remove spongy parts, place in a saucepan with a pint broth and half teaspoon salt. Cover pan and boil thirty minutes. Thoroughly drain, then rub through a wire sieve into a bowl.

Mix in a saucepan a tablespoon melted butter with a tablespoon and a half flour, beat for a half minute, add a gill cream, sharply stir until it comes to a boil, then add puree with three saltspoons salt, a saltspoon cayenne, half ounce butter, and sharply stir while heating five minutes. Remove, dress the puree on a vegetable dish, neatly smooth both sides to a dome shape, arrange six heart-shaped croutons around and serve.