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Vegetable Marrow, Cooking of The

The vegetable marrow may be cooked in a variety of ways, and is wholesome and excellent in all. Various recipes are given below. It comes into season towards the end of summer, and even after it is cut if it is hung by the stalk in a cool, dry place it will keep for some weeks. The best marrows are those about six inches long. Very small marrows are likely to be deficient in flavour. Very large ones will be full of seed. Probable cost, 2d. to 6d. each.