4 cucumbers
2 large onions

Peel and slice 4 good size cucumbers and 2 large onions. Sprinkle with salt and cover. Cover and refrigerate overnight.

SAUCE:

Cook until thick:

1/4 cup sugar
1/4 cup good quality white or wine vinegar
1/4 cup water
1 slightly beaten egg

Rinse cucumbers and onions in a colander, then place in salad bowl. Toss cucumbers with sauce. Refrigerate for at least several hours (or overnight) before serving. Best if made a day ahead.