Julia Child's Baked Cucumbers With All Variations

Peel the cucumbers.

Cut in half lengthwise and scoop out the seeds with a spoon.

Cut into lengthwise strips about 3/8 inch wide.

Cut strips into 2 inch pieces.

Toss the cucumber in a bow with the vinegar, salt and sugar.

Let stand for 30 minutes to several hours.

Drain and pat dry in a towel.

Preheat oven to 375.

Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.

Set uncovered in the middle leve of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.

Variation One: Parslied Cucumbers.

In a warm vegetable dish toss with 2 Tbsp minced parsley.

Variation Two: Creamed Cucumbers.

Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve. ?