Boiled Vegetable Marrow

Ingredients

• To each 1/2 gallon of water
• 1 heaped tablespoonful of salt
• vegetable marrows
• VEGETABLE MARROW ON TOAST.]

Instructions

1. Have ready a saucepan of boiling water, salted in the above proportion;
2. put in the marrows after peeling them, and boil them until quite tender.
3. Take them up with a slice, halve, and, should they be very large, quarter them.
4. Dish them on toast, and send to table with them a tureen of melted butter, or, in lieu of this, a small pat of salt butter.
5. Large vegetable marrows may be preserved throughout the winter by storing them in a dry place;
6. when wanted for use, a few slices should be cut and boiled in the same manner as above; but, when once begun, the marrow must be eaten quickly, as it keeps but a short time after it is cut.
7. Vegetable marrows are also very delicious mashed: they should be boiled, then drained, and mashed smoothly with a wooden spoon.
8. Heat them in a saucepan, add a seasoning of salt and pepper, and a small piece of butter, and dish with a few sippets of toasted bread placed round as a garnish.