This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Braised Dill Cucumbers

3 medium cucumbers, pared and sliced 1/8-inch thick (about 4 cups)
3/4 teaspoon salt
2 tablespoons butter
Dash of white pepper
Minced fresh dill, as much as you like

Sprinkle cucumbers with the salt; stir well and let stand 30 minutes. Turn into a colander and drain well; do not press. In a 10-inch skillet melt the butter; add the cucumbers and pepper; stir well. Cook, covered, over moderate heat and stirring several times, just until as tender as you like — 3 to 5 minutes. Stir in the dill. Makes 4 to 6 servings.

Note: The cucumbers may be prepared without pre-salting and draining. Skillet-cook them, as directed above, with the ingredients listed but with less salt. This way the cucumbers will have stronger flavor and slightly firmer texture.