Vegetable marrows are best when young. Peel the marrow, remove any seeds, cut it in quarters, or half-quarters, according to size; boil. (See No. 9.) Drain off the pieces of marrow, and serve them on toast. Serve either butter sauce or white sauce with it in a tureen. Time to boil young vegetable marrows, from fifteen to twenty minutes; old ones, from thirty minutes to forty minutes.

Vegetable Marrow Soup

Take a large vegetable marrow, boil it in a quart of No. 3 Stock. (See No. 10.) This stock must not have any extract of meat in it. Boil the marrow and the stock away till the whole becomes a pulp. This will take some time, as the marrow itself contains a good deal of water. When it is reduced to a thick pulp, take care it does not burn. Add it to a pint and a half of boiling milk, and mix. Pass it through a wire sieve (see No. 21), and serve with fried bread. (See No. 7.) Flavour with pepper and salt, and a "suspicion" of nutmeg. A bay-leaf may be boiled in the milk. A small slice of raw ham boiled in this soup is a very great improvement. A piece of a "cushion rasher" will do. Thicken with white thickening (see No. 12), or butter and flour. The butter should not be skimmed off.