Evening Republican, Volume 17, Number 206, Rensselaer, Jasper County, 29 August 1913 — Stewed Cucumbers. [ARTICLE]

Stewed Cucumbers.

Peel and cut into two-inch lengths four ripe cucumbers. Cover with a tea* spoonful of oil, vinegar and salt for two hours. Into a skillet melt two tablespoonfuls butter, a teaspoonful salt and grated nutmeg. Simmer cucumbers in this sauce about twenty minutes, or until tender. Add a tablespoonful flour and one-half cup of cream to the butter in pan and the beaten yolks of two eggs. Simmer, but do not boil, for another ten minutes. Serve very hot. adding the Juice of half a lemon and a pinch of chopped parsley.