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Cucumbers with Cream Sauce

A favorite English dish is stewed cucumbers with a cream sauce. Peel the cucumbers and lay them in ice water for an hour, then cut them into half-inch slices and put in a saucepan of boiling water and let them simmer twenty minutes. Drain off the water aud turn over the cucumbers half a cupful of boiling water, one tablespoonful of butter, and salt and pepper; cover and let them steam a few minutes over the back of the fire while the sauce is being prepared. Melt one tablespoonful of butter in a small pan and stir into it a spoonful of flour, gradually stir in one cupful of cream or rich milk; season with salt and a little cayenne pepper and flavor with lemon juice. Turn the cucumbers into a heated dish in which have been placed little squares of buttered toast and pour the sauce over the whole. Serve immediately.