You probably never thought of cooking cucumbers, but they are squashes of a particularly delicate and tasty kind. Cook them when they are cheap and plentiful.

Peel and slice the cucumbers. Melt a little butter in a skillet, add the cucumbers, cover the skillet and cook them over slow heat until they are tender. How do you tell? They become translucent. Season them well with salt and a grating of nutmeg and away you go.

A fancy way is to add a little thinly sliced onion to the above to cook along with the cucumbers; then when they are about done, transfer them to a shallow baking dish; pour over them a cup of hot cream, top them with buttered crumbs, and bake them 25 minutes in the oven. VERY TASTY, and all the squaws will say whatisit?