sauce, No. 539.
[Illustration: VEGETABLE MARROW IN WHITE SAUCE.]
_Mode_.--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 until tender; take them
up very carefully, and arrange them on a hot dish. Have ready 1/2 pint
of white sauce, made by recipe No. 539; pour this over the marrows, and
serve.
_Time_.--From 15 to 20 minutes to boil the marrows.
_Average cost_, in full season, 1s. per dozen.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ in July, August, and September.
BOILED INDIAN WHEAT or MAIZE.