VEGETABLE MARROW SOUP.
Ingredients.—4 young vegetable marrows, or more, if very small, ½ pint of cream, salt and white pepper to taste, 2 quarts of white stock. 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.