Peel a young vegetable marrow, cut it across in slices the thickness of a finger, and put them in a tin in a moderate oven with a little piece of butter on each. Bake for nearly an hour. Prepare some pieces of toast slightly buttered and hot. Lay a slice of the vegetable marrow on each piece. Warm in butter a little of the sweet-chutney (see 'Pot-Pourri,' page 126), put half a teaspoonful of it on to each slice, and serve.
If vegetable marrows get past being young, let them ripen well, then dry and store them on a shelf in the fruit-house or elsewhere. In winter break one up by hammering a knife through it, clean out the seeds, cut the pieces into small dice half an inch square, boil them with very little salt in cold water till soft, strain them, and make a nice thick white sauce (Béchamel). Put the marrow in the sauce, add a small piece of sugar, and serve hot. Pumpkins can be treated in the same way.
If you have grown the little ridge cucumbers - those recommended in Sutton's book do very well either in a cool house or outside - and have had any left over in this month, which I never have, this German receipt for preserving them - in Germany they always grow them in large quantities - is very useful and good.