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VEGETABLE MARROW SOUP (another way) (Take two pounds of vegetable)

Take two pounds of vegetable marrow peeled and cut into dice about an inch square, put it into a pan with three ounces of salt butter or fat, two tea-spoonfuls of sugar, the same of salt, a little pepper, and half a pint of water. Stew gently until it is quite soft. When in a pulp stir in well two table-spoonfuls of flour; then add three pints of new milk, or two pints of milk and one of cream, or three pints of stock--but do not mix the stock and milk. Boil for ten minutes, and serve with fried toast cut into small squares.