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Fried Cucumber

(Vaughan’s Vegetable Cook Book)

Boil a good-sized cucumber till nearly soft in milk and water flavored

slightly with onion. Remove and drain dry, cut it up into slices when

cold and brush each slice, which should be about a third of an inch

thick, with egg, and dip in bread crumbs or make a batter and dip each

slice in this, after which fry in butter till amber brown. To be served

in the center of a hot dish with mashed potatoes round.

Other Recipes

French Fried Cucumbers.

Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until
very soft. Beat the yolks of 3 eggs with 4 tablespoonfuls of sugar and
stir in the rice. Flavor with rose-water and put in a well-buttered
pudding-dish. Beat the whites with pulverized sugar to a stiff froth;
spread on the custard and let bake in the oven until done. Serve cold.

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