arge vegetable marrows may be preserved throughout the winter
by storing them in a dry place; 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. Vegetable marrows are also very delicious mashed: they should be
boiled, then drained, and mashed smoothly with a wooden spoon. 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.

_Time_.--Young vegetable marrows 10 to 20 minutes; old ones, 1/2 to 3/4
hour.

_Average cost_, in full season, 1s. per dozen.

_Sufficient_.--Allow 1 moderate-sized marrow for each person.

_Seasonable_ in July, August, and September; but may be preserved all
the winter.

FRIED VEGETABLE MARROW.

1171. INGREDIENTS.--3 medium-sized vegetable marrows, egg and bread
crumbs, hot lard.

_Mode_.--Peel, and boil the marrows until tender in salt and water; then
drain them and cut them in quarters, and take out the seeds. When
thoroughly drained, brush the marrows over with egg, and sprinkle with
bread crumbs; have ready some hot lard, fry the marrow in this, and,
when of a nice brown, dish; sprinkle over a little salt and pepper, and
serve.

_Time_.--About 1/2 hour to boil the marrow, 7 minutes to fry it.

_Average cost_, in full season, 1s. per dozen.

_Sufficient_ for 4 persons.

_Seasonable_ in July, August, and September.

[Illustration: VEGETABLE MARROW.]

THE VEGETABLE MARROW.--This vegetable is now extensively used,
and belongs to the Cucurbits. It is the _C. ovifera_ of science,
and, like the melon, gourd, cucumber, and squash, is widely
diffused in the tropical or warmer regions of the globe. Of the
nature of this family we have already spoken when treating of
the cucumber.

CUT VEGETABLES FOR SOUPS, &c.

[Illustration: VEGETABLE-CUTTER.]

1172. The annexed engraving represents a cutter for shaping vegetables
for soups, ragouts, stews, &c.; carrots and turnips being the usual
vegetables for which this utensil is used. Cut the vegetables into
slices about 1/4 inch in thickness, stamp them out with the cutter, and
boil them for a few minutes in salt and water, until tender. Turnips
should be cut in rather thicker slices than carrots, on account of the
former boiling more quickly to a pulp than the latter.