Sauteed Cucumbers And Tomatoes Recipe

Pare four large cucumbers and cut in quarter-inch slices; season by

sprinkling with salt and pepper, then dip in beaten egg, and afterwards

in fine, sifted crumbs. Proceed in the same manner with two firm

tomatoes, removing the skin by dipping first into boiling water, then

into cold, and rubbing the skin off. The tomatoes should be cut in

half-inch slices. Heat a large spider until very hot; add two or more

tablespoonfuls of dripping or other fat, and saute in this, first the

cucumbers, then the tomatoes, turning the slices when browned on one

side, and cooking until crisped. Serve in a hot vegetable dish.

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