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Boiled Cucumbers

(Vaughan’s Vegetable Cook Book)







Peel the cucumbers unless very young and tender, put into boiling salted

water, and when boiled throw them into cold water to firm them. When

ready for use, heat them in butter quickly without frying them, season

with salt and pepper, pour over any good sauce and serve. Ripe cucumbers

can be treated quite similarly unless the seeds are tough, if they are,

mash the cucumbers through a sieve and serve with butter, pepper and

salt.











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