Vegetable Marrows.
Peel the marrows thinly, and cut them in quarters, removing the seeds.
Put them in boiling water, with salt in the proportion of one tablespoonful to every two quarts of water, and boil gently until tender.
They may be served, if desired, with French or white sauce poured over them.
Marrows are very nice when boiled in milk; the milk can afterwards be used to make the sauce.