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Cucumber Salad Cups

(Vaughan’s Vegetable Cook Book)







Choose medium sized cucumbers, pare carefully and cut off the two ends,

cut them in halves lengthwise, take out the seeds and put the cucumbers

into ice water for two hours. When ready for use wipe the cucumbers dry,

set them on a bed of lettuce leaves, asparagus leaves, cress, parsley or

any other pretty garniture, and fill the shells with lobster, salmon or

shrimp salad, asparagus, potato or vegetable salad, mix with mayonnaise

before stuffing and put a little more on top afterwards.











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