Wash and peel the marrow, keeping it whole. Then cut a wedge out of it lengthwise and care- fully scoop out all the seeds and soft pulpy part with a tea-spoon. Now prepare the stuffing. Put into a basin the chopped meat, bread-crumbs, and parsley, and season them with pepper, salt, and a little grated lemon rind. Mix well and then bind together with a spoonful of good sauce of any kind, or a little beaten egg. Put this stuffing into the marrow and fix in the wedge again. Wrap it up in well-greased paper and bind round with a piece of tape, or put it into a greased paper bag and fix it firmly so that it has no room to spread. Place the marrow on a well-greased baking tin, cover it with another tin and bake in a moderate oven until tender. Then remove it from VEGETABLES AND SALADS 171 the oven, undo it carefully and place it on a hot dish. Pour over it some good sauce and serve at once. Note. — The above stuffing may be varied to suit individual taste ; any savoury mixture may be used. Time to bake, J to f hour. Sufficient for 4 or 5 persons. 607. Vegetable Marrow, Stuffed, 2 1 small vegetable marrow. 3 table-sps. bread-cnimbs. 1 tea-cupful milk. 1 hard-boiled egg. lyolkofegg. Salt, pepper. 2 oz. grated cheese. 2 oz. sweet almonds. A pinch of nutmeg✪ Vegetable Marrow, Stuffed, 2. Wash and peel the marrow. Cut it in two pieces from end to end and scoop out all the seeds and soft part from the centre. Put these pieces into a saucepan with boiling water to cover them, allow them to boil for 2 or 3 minutes, and drain. Then prepare the stuffing. Put the bread-crumbs into a basin, boil the milk, pour it over them and let them soak a few minutes. Blanch and chop the almonds, and chop the hard-boiled egg. Add these to the soaked bread-crumbs with the grated cheese and seasoning to taste. Mix well and add the yolk of egg to bind all together. Place the two pieces of marrow on a greased fire- proof dish with the hollow sides uppermost and nil them with this stuffing. Sprinkle a few bread- crumbs or a little grated cheese on the top, cover with greased paper and bake in a moderate oven until tender. Serve hot in the same dish. Time to bake, 20 to 30 minutes. Sufficient for 4 or 5 persons. imported to this country, but not in any large quan- tities. There are several different kinds of yams, but the white are generally regarded as the best. They can be cooked according to almost any of the directions given for cooking potatoes, and will bo found both nutritious and palatable. PART II DRIED AND PRESERVED VEGETABLES 609. Butter Beans with Apple Sauce £ lb. butter beans. 1 pt. boiling water. 1 small onion. A bunch of herbs. 1 oz. butter. 1 oz. flour. Pepper. Salt. Hot buttered toast✪ Butter Beans with Apple Sauce. Apple sauce. Wash the beans and soak them overnight in cold water. Next day pour away the water and put the beans into a saucepan with the boiling water, a bunch of herbs, and a small onion. Allow them to cook slowly until tender, about 3 hours. Then strain, reserving the liquid. Now melt the butter in the saucepan, stir in the flour, pom on the liquid and stir until boiling. Return the beans, keeping back the bunch of herbs, season to taste, and simmer a few minutes. Serve the beans on neat pieces of hot buttered toast and hand apple sauce separately. Sufficient for 4 or 5 persons. Probable cost, Id. Watercress (Cresson)

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Wash and peel the marrow, keeping it whole. Then cut a wedge out of it lengthwise and carefully scoop out all the seeds and soft pulpy part with a tea-spoon. Now prepare the stuffing. Put into a basin the chopped meat, bread-crumbs, and parsley, and season them with pepper, salt, and a little grated lemon rind. Mix well and then bind together with a spoonful of good sauce of any kind, or a little beaten egg. Put this stuffing into the marrow and fix in the wedge again. Wrap it up in well-greased paper and bind round with a piece of tape, or put it into a greased paper bag and fix it firmly so that it has no room to spread. Place the marrow on a well-greased baking tin, cover it with another tin and bake in a moderate oven until tender. Then remove it from the oven, undo it carefully and place it on a hot dish. Pour over it some good sauce and serve at once. Note. — The above stuffing may be varied to suit individual taste ; any savoury mixture may be used. Time to bake, J to f hour. Sufficient for 4 or 5 persons. 607. Vegetable Marrow, Stuffed, 2 1 small vegetable marrow. 3 table-sps. bread-crumbs. 1 tea-cupful milk. 1 hard-boiled egg. 1 yolk of egg. Salt, pepper. 2 oz. grated cheese. 2 oz. sweet almonds. A pinch of nutmeg. Wash and peel the marrow. Cut it in two pieces from end to end and scoop out all the seeds and soft part from the centre. Put these pieces into a saucepan with boiling water to cover them, allow them to boil for 2 or 3 minutes, and drain. Then prepare the stuffing. Put the bread-crumbs into a basin, boil the milk, pour it over them and let them soak a few minutes. Blanch and chop the almonds, and chop the hard-boiled egg. Add these to the soaked bread-crumbs with the grated cheese and seasoning to taste. Mix well and add the yolk of egg to bind all together. Place the two pieces of marrow on a greased fireproof dish with the hollow sides uppermost and fill them with this stuffing. Sprinkle a few breadcrumbs or a little grated cheese on the top, cover with greased paper and bake in a moderate oven until tender. Serve hot in the same dish. Time to bake, 20 to 30 minutes. Sufficient for 4 or 5 persons. imported to this country, but not in any large quantities. There are several different kinds of yams, but the white are generally regarded as the best. They can be cooked according to almost any of the directions given for cooking potatoes, and will bo found both nutritious and palatable. DRIED AND PRESERVED 609. Butter Beans with Apple Sauce £ lb. butter beans. 1 pt. boiling water. 1 small onion. A bunch of herbs. 1 oz. butter. 1 oz. flour. Pepper. Salt. Hot buttered toast. Apple sauce. Wash the beans and soak them overnight in cold water. Next day pour away the water and put the beans into a saucepan with the boiling water, a bunch of herbs, and a small onion. Allow them to cook slowly until tender, about 3 hours. Then strain, reserving the liquid. Now melt the butter in the saucepan, stir in the flour, pour on the liquid and stir until boiling. Return the beans, keeping back the bunch of herbs, season to taste, and simmer a few minutes. Serve the beans on neat pieces of hot buttered toast and hand apple sauce separately. Sufficient for 4 or 5 persons. Probable cost, Id. Watercress (Cresson)

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Vegetable Marrow, Stuffed, 2Butter Beans with Apple Sauce

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