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VEGETABLE MARROW SOUP (another way) (Boil five or six small)

Boil five or six small vegetable marrows, peeled and each cut into eight pieces, in a quart of good rich veal stock; put them into the boiling stock, and simmer gently three-quarters of an hour. Then beat the pulp through a sieve, and return it with an additional pint of stock, to be made hot together. Season with pepper and salt, and, just before serving the soup, stir in a breakfast-cupful of cream, which should be first made quite hot. Time, one hour. Sufficient for seven or eight persons.