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VEGETABLE MARROWS, BOILED (another way)

Peel the marrows, halve, and, if very large, quarter them, free them from seeds, and put them into boiling water to simmer gently until tender. Take them up with a slicer, drain them, and serve upon toast. Send melted butter in a tureen to table with them, or, failing this, a little fresh butter. Time: young marrows, fifteen to twenty minutes, old marrows, three-quarters of an hour. Probable cost, 2d. to 6d. each. Sufficient, a good-sized marrow for three or four persons.