The Book of Household Management by Mrs. Beeton

pint of white stock, cayenne and salt to taste, the yolks of 2 eggs, a very little grated nutmeg. _Mode_.--Pare and slice the cucumbers, take out the seeds, and cut the onions into thin slices; put these both into a stewpan, with the stock, and let them boil for 1/4 hour or longer, should the cucumbers be very large. Beat up the yolks of 2 eggs; stir these into the sauce; add the cayenne, salt, and grated nutmeg; bring it to the point of boiling, and serve. Do not allow the sauce to boil, or it will curdle. This is a favourite dish with lamb or mutton chops, rump-steaks, &c. _Time_.--Altogether, 20 minutes. _Average cost_, when cheapest, 4d. each. _Sufficient_ for 6 or 7 persons. _Seasonable_ in July, August, and September; but may be had, forced, from the beginning of March. THE MELON.--This is another species of the cucumber, and is highly esteemed for its rich and delicious fruit. It was introduced to this country from Jamaica, in 1570; since which period it has continued to be cultivated. It was formerly called the Musk Melon. ENDIVE. [Illustration: ENDIVE.]