Do not peel the marrow, but put it into a steamer quite whole and cook from 20 minutes to 1 hour, or until tender, according to the age and size ; then peel it (holding it in a clean cloth), divide it lengthways, take the seeds out, and cut it into nice pieces. It can be served plain or with melted butter, or mashed like turnips with a little milk. N.B. — (1) This is a very watery vegetable, and this mode of cooking it preserves the flavour and makes it much more digestible, as no foreign water can get into it. (2) If there be not a steamer, cook it in a large saucepan with very little water, just sufficient to create steam. (3) If preferred, the marrow can be peeled (not cut) before cooking, especially if it is steamed in a steamer. STUEEED VEGETABLE MARROW. Ingredients : — 1 medium-sized marrow. Scraps of cold meat of any kind. Scraps of stale bread. Sage and onions, or parsley and thyme, "as liked. 2 oz. dripping. Flour, salt, and pepper✪ Stuffed Marrow. Method : — Peel the marrow, divide it lengthways, and take the seeds out. Chop the meat, soak and beat the bread finely, boil and chop the onions, and rub the sage, then mix all together, seasoning to taste. Fill each half of the marrow with this forcemeat, tie them together, dredge with flour, salt, 92 and pepper. Melt the dripping in a baking tin, put the marrow in and bake it about 1 hour, basting a few times. Serve with Brown Gravy. N.B.— (1) When marrows are large and cheap, this is an economical way of using up scraps of meat. Sometimes the meat is omitted and an egg used with the forcemeat instead. (2) It can be steamed if liked ; the dripping and flour will then not be required. STEWED TOMATOES. Ingredients : — 1 lb. fresh tomatoes. ~ gill of hot stock or water. k teaspoonful of sugar, or to taste. A small piece of butter. Salt and pepper to taste✪ Stewed Tomatoes. Method : — Wipe the tomatoes and put them into a stewpan with the stock or water, sugar, butter, and seasoning ; cover closely, and stew about 15 minutes, or until quite tender. The tinned tomatoes are very good and much cheaper, but do not need the addition of the stock, as there is usually plenty of liquid with them. N.B. — (1) Tomatoes are much more wholesome with cold meats than the highly -seasoned sauces are. (2) They are very good stewed in a covered jar or pie-dish in the oven, omitting the stock or water. PICKLED ONIONS. Ingredients : — 2 quarts onions. 1 quart vinegar. -1- oz. peppercorns. - 1 oz. whole ginger. Salt and water✪ Pickled Onions. Method : — Peel the onions, boil some strong salt and water, pour it over them, let them stand in this 24 hours, keep the vessel closely covered to retain the steam, after that time wipe the onions quite dry. Boil the vinegar, peppercorns, and 93 / ginger together, and pour it over the onions ; the vinegar must entirely cover them. Cover them over tightly, and keep for , several weeks, when they will be ready for use. STRAWBERRY JAM. (Simple.) Ingredients : — To each pound of fruit allow — ■| lb. loaf sugar✪ Strawberry Jam (Simple). Method : — Pick the strawberries, put them into the preserv- ing pan with the sugar. Take off the scum as it rises, let it boil very quickly for 1 hour, or as required. Try it in the usual way by putting a little on a plate, and if it sets quickly it is done. Cover as for Marmalade (page 55). N.B. — (1) Small hard strawberries are best for preserving, as they keep whole more easily.

AI-modernized reading of the original text

Do not peel the marrow, but put it into a steamer quite whole and cook from 20 minutes to 1 hour, or until tender, according to the age and size ; then peel it (holding it in a clean cloth), divide it lengthways, take the seeds out, and cut it into nice pieces. It can be served plain or with melted butter, or mashed like turnips with a little milk. N.B. — (1) This is a very watery vegetable, and this mode of cooking it preserves the flavour and makes it much more digestible, as no foreign water can get into it. (2) If there be not a steamer, cook it in a large saucepan with very little water, just sufficient to create steam. (3) If preferred, the marrow can be peeled (not cut) before cooking, especially if it is steamed in a steamer. STEWED VEGETABLE MARROW. Ingredients : — 1 medium-sized marrow. Scraps of cold meat of any kind. Scraps of stale bread. Sage and onions, or parsley and thyme, "as liked. 2 oz. dripping. Flour, salt, and pepper. Method : — Peel the marrow, divide it lengthways, and take the seeds out. Chop the meat, soak and beat the bread finely, boil and chop the onions, and rub the sage, then mix all together, seasoning to taste. Fill each half of the marrow with this forcemeat, tie them together, dredge with flour, salt, and pepper. Melt the dripping in a baking tin, put the marrow in and bake it about 1 hour, basting a few times. Serve with Brown Gravy. N.B.— (1) When marrows are large and cheap, this is an economical way of using up scraps of meat. Sometimes the meat is omitted and an egg used with the forcemeat instead. (2) It can be steamed if liked ; the dripping and flour will then not be required. STEWED TOMATOES. Ingredients : — 1 lb. fresh tomatoes. ~ gill of hot stock or water. k teaspoonful of sugar, or to taste. A small piece of butter. Salt and pepper to taste. Method : — Wipe the tomatoes and put them into a stewpan with the stock or water, sugar, butter, and seasoning ; cover closely, and stew about 15 minutes, or until quite tender. The tinned tomatoes are very good and much cheaper, but do not need the addition of the stock, as there is usually plenty of liquid with them. N.B. — (1) Tomatoes are much more wholesome with cold meats than the highly -seasoned sauces are. (2) They are very good stewed in a covered jar or pie-dish in the oven, omitting the stock or water. PICKLED ONIONS. Ingredients : — 2 quarts onions. 1 quart vinegar. -1- oz. peppercorns. - 1 oz. whole ginger. Salt and water. Method : — Peel the onions, boil some strong salt and water, pour it over them, let them stand in this 24 hours, keep the vessel closely covered to retain the steam, after that time wipe the onions quite dry. Boil the vinegar, peppercorns, and / ginger together, and pour it over the onions ; the vinegar must entirely cover them. Cover them over tightly, and keep for , several weeks, when they will be ready for use. STRAWBERRY JAM. (Simple.) Ingredients : — To each pound of fruit allow — ■| lb. loaf sugar. Method : — Pick the strawberries, put them into the preserving pan with the sugar. Take off the scum as it rises, let it boil very quickly for 1 hour, or as required. Try it in the usual way by putting a little on a plate, and if it sets quickly it is done. Cover as for Marmalade (page 55). N.B. — (1) Small hard strawberries are best for preserving, as they keep whole more easily.

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Stuffed MarrowStewed TomatoesPickled OnionsStrawberry Jam (Simple)

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