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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

STEWED CUCUMBERS
 

 Pare 6 cucumbers, cut into quarters, remove the seeds; put 1 tablespoonful of butter into a frying pan with 1 small onion sliced, fry until brown, then add the cucumbers, shake them carefully until they are a light brown, then lift them out carefully with an egg-slice; add 1 tablespoonful of flour to the butter remaining in the pan, mix until smooth, then add 1/2 pint of stock. Stir constantly until it boils, season with salt and pepper, return the cucumbers, cover and stew gently 20 minutes. Serve on squares of buttered toast.

Sister F. Mae Zug, Mastersonville, Pa.