The century cook book

Boiled Vegetable Marrow. Have ready a saucepan of boiling water, properly salted, put in the marrows after peeling them, and boil them until quite tender. Take them up with a slice; halve, and, should they be very large, quarter them. Dish them on toast, and send to table with a tureen of melted butter, or, in lieu of this, a small pat of salt butter. Large vegetable marrows may be preserved io6 Vegetables 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. Vegetable marrows are delightful when sliced, and fried for ten minutes in butter. Before being fried they may be dipped in a batter of flour and water, seasoned with a little salt. Vegetable marrow may also be dressed as follows: Boil one, and when it is about ready, cut it in pieces, which place in a fresh saucepan, covered with soup stock, either white or brown; add a little salt in stewing. Serve in a deep dish when thoroughly tender. Vegetable marrows are very nice plain boiled, and served upon buttered toast. Peel them and cut them so as to be able to remove the seeds. Marrows will take from twenty minutes to an hour to boil, according to size and age. After being parboiled, they may be sliced down, dipped in egg, and then rubbed among bread crumbs and fried; serve them as hot as possible. Butter Beans. With a knife, cut off the ends of pods and strings from both sides, being very careful to remove every shred ; cut every bean lengthwise, in two or three strips, and leave them for half an hour in cold water. Much more than cover them with boiling water; boil till perfectly tender. It is well to allow three hours for boiling. Drain well, return to kettle, and add a dressing of half a gill of cream, one and a half ounces of butter, one even teaspoon of salt, and half a teaspoon of pepper. This is sufficient for a quart of cooked beans. Vegetables ' 107 Mashed Squash. Peel, seed and slice fresh summer squashes. Lay in cold water ten minutes; put into boiling water, a little salt, and cook tender. Twenty minutes will suffice if the squash be young, Mash in a colander, pressing out all the water; heap in a deep dish, seasoning with pepper, salt and butter. Serve hot. Baked Squash. Cut in pieces, scrape well, bake from one to one and a half hours, according to the thickness of the squash ; to be eaten with salt and butter as sweet potatoes. Fried Squash. Cut the squash into thin slices, and sprinkle with salt ; let it stand a few moments ; then beat two eggs, and dip the squash into the egg; then fry it brown in butter.