Stewed Cucumbers

Pare cucumbers, cut into halves lengthwise, crosswise also if long. If seeds are large, remove them, but younger fruit is better.

Lay the pieces cut side down in perfectly boiling unsalted water. When nearly tender 15-20 m., add a little salt to the water and finish cooking. They should be just tender, not soft when done. They will take about 20-25 m. cooking in all, never over 30 m. Drain thoroughly. Serve with sauce 75, 34, 28 or 29 or with 16 made of cocoanut or dairy milk. On toast, with egg cream sauce like asparagus, they are especially nice. Sprinkle chopped parsley in the sauce.