rom the water, when cool enough stuff them with the dressing
already prepared and press into shape, brush with egg, sprinkle bread
crumbs over the top and a few tiny lumps of butter, place carefully in a
pan and bake a delicate brown.

FOR THE SAUCE, take the tablespoonful of apple and pickle reserved from
the stuffing, and add a teaspoonful of capers, chop all together as fine
as possible, make a cream sauce and add this mixture to it on the fire
and heat thoroughly. Place the cucumbers carefully on a platter and pour
the sauce around them.

CUCUMBERS STUFFED WITH MUSHROOMS.

Peel two large, firm cucumbers, and cut in half lengthwise; take out the
seeds. Take a quarter of a pound of fresh mushrooms, skin and stem them.
Chop the mushroom flaps very fine, put them in a spider with four
tablespoonfuls of melted butter and a very little water, cover and cook
until tender. Remove from the fire, stir in four heaping tablespoonfuls
of grated bread crumbs, salt and pepper to taste, a few drops of onion
juice, and the yolk of one egg. Stuff the cucumbers with this dressing,
put the halves together, fasten with wooden toothpicks or tie with
string. Place in a small dish that will fit in the steamer, cover
closely, and steam until tender--about three-quarters of an hour--and
serve with a brown sauce made as follows:

THE SAUCE.--Put on the skins and stems of the mushrooms in boiling
water. Fry a few slices each of carrot, celery top, green pepper, onion
and turnip in butter, strain the water from the mushroom stems into this
and stew until all are tender, strain, add a generous tablespoonful of
butter and enough flour to thicken the sauce, and salt and pepper to
taste. Place the cucumbers in a shallow vegetable dish, remove the
strings and pour the sauce around them.

ESCALLOPED EGG PLANT.

Boil a small egg plant, cut it in half, take out the pulp, throwing away
the seeds and skin, chop the pulp fine and mix with it half a
teaspoonful of bread crumbs, one cup of cream or rich milk, butter the
size of an egg, an even teaspoonful of finely minced parsley, pepper and
salt to taste, and a few drops of onion juice. Beat all together, turn
into a baking dish, cover the top with dried bread crumbs and tiny bits
of butter and bake until brown. Serve in the dish in which it is baked.
If any is left over, cut in slices half an inch thick and fry in butter
for luncheon.

STUFFED EGG PLANT.

Take half a large egg plant, boil