OCR Text |
Show Stuffed Cucumbers. Pare four good-sized cucumbers, cut them in halves and carefully remove re-move the seeds. Into a saucepan turn one-fourth of a capful of milk and two or more tablespoonfuls of grated bread crumbs, and cook slowly slow-ly until the milk is absorbed. If the stale bread is not grated, niash the mixture until smooth, then add a half cupful of finely chopped ootd chicken, a half teaspoonful of salt, eight or ten rjiope of onion juice, a dash of cayenne, cay-enne, a taMespoonful of melted but-te but-te and a well-beaten egg. Stuff the cu iiubers with the mixture, packing ll . s ttshtly as possible. Arrange i oa in a saucepan ends up, pour over them three cupfuls of well seasoned sea-soned chicken stock, cover closely, and let simmer for 45 minutes. Serve the cucumbers on toast. Thicken the stock !n which they ware cooked, add a teaspoonful of lemon Juic and pour this sauce over and serve. |