Stewed Cucumbers
Pare six fine fresh cucumbers. Cut each of them lengthways into four pieces; lay them for an hour in a pan of cold water. Take a clean stew-pan, and place in its bottom two table-spoonfuls of good fresh butter. Then put in the slices of cucumber, and sprinkle them slightly with a very little pepper. Add two table-spoonfuls of cold water. Set the pan over a moderate fire, and let the cucumbers stew slowly for half an hour or more, till they are well cooked. Keep the pan closely covered, except when you have to remove the lid to stir the stew. Serve them up hot, at breakfast, or as a side dish, at dinner.
Persons who have no objection to the taste of onions, will think the cucumbers improved by the addition of the half of a moderate sized onion, sliced thin and stewed with them.