25 large cucumbers 3 quarts milk 2 cups rice flour or 2/3 cup cornstarch I teaspoon celery salt

2 cups margarine 1 tablespoon salt 1 1/2 teaspoons pepper 1/2 cup minced parsley 1 teaspoon paprika

Peel and quarter cucumbers, and remove seeds with spoon. Add one and one-half tablespoons salt to four quarts water, add cucumbers, and boil about ten minutes; drain in colander for several minutes, remove to serving dishes.

Cream margarine and flour until smooth; add hot milk, stir until smooth, and cook thirty minutes in double boiler. Add salt and pepper, pour over cucumbers, and sprinkle with parsley.