Serves: 4

Peel three average sized cucumbers and cut into 1/4 inch slices. Soak in ice water for two hours. Dry on paper towel.

Melt three tablespoons butter and three tablespoons oil in a heavy skillet. Coat the cucumbers in flour and sauté at medium heat until they are brown on both sides. Sprinkle with salt and pepper. Serve with lemon butter.

To make lemon butter: Melt 1/4 cup butter, add 1 1/2 tablespoons lemon juice. (If you wish, also add 2 tablespoons finely chopped parsley.)

(Green tomatoes may be cooked in the same manner, only do not soak in water. They may be served with or without lemon butter.)

More Recipes from the Current Calendars Cookbook:
Acorn Squash
An Old Favorite For Cooking Fresh Green Beans
Asparagus Casserole
Asparagus Quiche
Baked Stuffed Tomatoes
Beets With Onions And Herbs
Carrots With Artichokes
Cauliflower Mornay
Creamed Asparagus
Creamed Onions
German Red Cabbage
Green Bean Casserole
Grit Casserole
Hominy Casserole
Hot Bean Dish
Mushroom Newburg
Orange Beets
Party Potatoes
Peas
Ratatouille
Rutabaga Pudding
Sautéed Cucumbers
Scalloped Celery
Scalloped Corn
Spinach Casserole
Stuffed Baked Potatoes
Stuffed Onions
Tempura or Deep Fried Vegetables
Tomato Pudding
Tomato Rarebit
Turnip Casserole
Turnips. Peas, and Carrots
Zucchini And Cheese Casserole