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Vegetable Marrow, Preserved

Peel the marrows, take away the seeds, and cut the vegetable into small pieces. To every pound of marrow add half a pound of sifted loaf sugar, the rind and juice of a lemon, and half an ounce of grated ginger. Put the whole into a basin, and let it stand all night; next day pour the juice into a pan, and let it boil; then add the vegetable. Boil all together for an hour and a half, or until it becomes thick and transparent. If preferred it may be put into a mould, and the preserve will look very nice when turned out for use. Most vegetables may be prepared in the same way.