This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Wash and pare a vegetable marrow, and scoop out the inside. Cook in boiling water for about fifteen minutes, and then drain and slice in inch slices, or cut in pieces of any desired size. Roll in flour, dip in beaten egg which has been diluted with water, roll in fine crumbs and fry in deep fat (395° F.). After frying, drain the pieces on absorbent paper, sprinkle with salt and pepper and serve hot.
To Bake Vegetable Marrow, cut in half between the ends; peel each half, scoop out seeds and loose pulp. Fill each half with seasoned fresh Hamburg, diced onion and bread crumbs (beef loaf p. 246) or chopped leftover meats, chopped onion, green or red peppers and cooked rice. Fit halves together and truss with string or use skewers in opposite directions. Bake or simmer in deep pot or baking dish, covered with heavy seasoned tomato sauce, until marrow is transparent but not too well done. Serve by slicing through so each service is a complete circle.
A chilled earthenware bowl is excellent for mixing salad ingredients. Two forks or a fork and a spoon are better to use in folding together the ingredients than a spoon alone, because they do not crush the materals so much as a single utensil.
A sharp-edged knife or vegetable cutter is necessary for slicing vegetables or fruits. Where fruit pulp is to be removed from the thin white membrane enclosing it, a thin narrow knife slightly curved at the tip is useful. A pair of shears can be used for many of the processes of salad making, such as shredding lettuce, clipping off wilted or discolored edges, etc.
Various fancy shapes for molding individual salads may be bought, or tea-cups or small bowls may be used as molds. Gelatin salads may be put into pans and cut in square or fancy shapes after they have hardened. The cube trays of mechanical refrigerators are excellent for molding gelatin.
Chives, mint, chervil, parsley and similar small greens may be minced and sprinkled over a green salad.
Strips of pimiento and green pepper, or a dash of paprika may be used to give life to a colorless salad.
A chapon is a small piece of bread rubbed with garlic. When placed in a salad-bowl it gives a delicious flavor to the salad.
The outside leaves of a head of lettuce may be used as garnish for a salad, reserving the heart for heart-of-lettuce salad.
Among the most decorative ways to serve jellied salad are the form mold and the ring mold. The latter lends itself to many additional touches since the center may be used for decorative vegetables, a pile of cut jelly of contrasting color or the bowl of salad dressing. Of exact size to fit, the bowl may be of glass, china or silver. Be sure the plate onto which the ring is un-molded is large enough for all the decoration planned. See page 344.