tablespoonful of salt; vegetable marrows.
[Illustration: VEGETABLE MARROW ON TOAST.]
_Mode_.--Have ready a saucepan of boiling water, salted in the above
proportion; put in the marrows after peeling them, and boil them until
quite tender. Take them up with a slice, halve, and, should they be very
large, quarter them. Dish them on toast, and send to table with them a
tureen of melted butter, or, in lieu of this, a small pat of salt
butter. Large vegetable marrows may be preserved throughout the winter
by storing them in a dry place; when wanted for use, a few slices should
be cut and boiled in the same manner as above; but, when once begun, the
marrow must be eaten quickly, as it keeps but a short time after it is
cut. Vegetable marrows are also very delicious mashed: they should be
boiled, then drained, and mashed smoothly with a wooden spoon. Heat them
in a saucepan, add a seasoning of salt and pepper, and a small piece of
butter, and dish with a few sippets of toasted bread placed round as a
garnish.
_Time_.--Young vegetable marrows 10 to 20 minutes; old ones, 1/2 to 3/4
hour.
_Average cost_, in full season, 1s. per dozen.
_Sufficient_.--Allow 1 moderate-sized marrow for each person.
_Seasonable_ in July, August, and September; but may be preserved all
the winter.
FRIED VEGETABLE MARROW.