_Mode_.--Pare and slice the marrows, and put them in the stock boiling.
When done almost to a mash, press them through a sieve, and at the
moment of serving, add the boiling cream and seasoning.
_Time_.--1 hour. _Average cost_, 1s. 2d. per quart.
_Seasonable_ in summer.
_Sufficient_ for 8 persons.
[Illustration: VEGETABLE MARROW.]
THE VEGETABLE MARROW.--This is a variety of the gourd family,
brought from Persia by an East-India ship, and only recently
introduced to Britain. It is already cultivated to a
considerable extent, and, by many, is highly esteemed when fried
with butter. It is, however, dressed in different ways, either
by stewing or boiling, and, besides, made into pies.
VEGETABLE SOUP.
I.
159. INGREDIENTS.--7 oz. of carrot, 10 oz. of parsnip, 10 oz. of potato,
cut into thin slices; 1-1/4 oz. of butter, 5 teaspoonfuls of flour, a
teaspoonful of made mustard, salt and pepper to taste, the yolks of 2
eggs, rather more than 2 quarts of water.
_Mode_.--Boil the vegetables in the water 2-1/2 hours; stir them often,
and if the water boils away too quickly, add more, as there should be 2
quarts of soup when done.
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