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Vegetable Marrow, Boiled

INGREDIENTS -To each gallon of water, allow 1 heaped tablespoonful of salt; vegetable marrows. AVERAGE COST, 2d. to 4d. each.

Have ready a saucepan of boiling water, salted in the above proportion; put in the marrows after peeling them, and boil them until quite tonder. Take them up with Vegetable Marrow, Fried.

INGREDIENTS for dish for 6 persons.-3 medium-sized vegetable marrows, egg and bread-crumbs, hot lard. AVERAGE COST, 2d. to 4d. each.

Peel, and boil the marrows until tender in salt and water; then drain them and them in quarters, and take out the seede, When thoroughly drained, brush the marrows over with egg, and sprinkle with VEGETABLE MARROW. 'bread-crumbs; have ready some hot lard, fry the marrow in this, and, when of a nice brown, dish; sprinkle over a little salt and pepper, and serve.

TIME.-About 1/2 hour to boil the marrow, 7 minutes to fry it.

SEASONABLE in July, August and September.

Vegetable Marrows in White Sauce. INGREDIENTS for dish for 6 persons.-3 moderate-sized marrows, 1/2 pint of white sauce. AVERAGE COST, 2d. to 4d. each.

Pare the marrows, cut them in halves, and shape each half at the top in a point, leaving the bottom end flat for it to stand upright in the dish.

Boil the marrows in salt and water untiltender; take VEGETABLE MARROW IN WHITE SAUCE. them up very carefully, and arrange them on a hot dish. Have ready 1/2 pint of white sauce; pour this over the marrows, and serve.

TIME. From 15 to 20 minutes to boil the marrows.

SEASONABLE in July, August and September.

Vegetable Marrow Soup.

INGREDIENTS for soup for 10 persons. young vegetable marrows, or more, if very small, 1/2 pint of cream, salt and white pepper to taste, 2 quarts of white stock.

AVERAGE COST, 3s.

Pare and slice the marrows, and put them in the stock boiling. When done almost to a mash, press them through a sieve, and, at the moment of serving, add the boiling cream and seasoning.

TIME.-1 hour.

SEASONABLE in summer.