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Vegetable Marrow Tartlets

Vegetable marrows, about 1 1/2 pounds 1 tablespoon of sugar 1 teaspoon of ginger 1/2 pint of milk 1 tablespoon of flour Peel and remove the seeds of the marrow, and cook for twenty minutes in the milk, with the sugar and the ginger. When tender, pass through a sieve, return to the saucepan, and add the flour, mixed to a smooth paste, with a little of the milk; let it thicken, stirring all the time, for about five minutes. Make some pastry, fill with the mixture, and bake for twenty minutes.