VEGETABLE MARROWS

Dominion, Volume 28, Issue 109, 1 February 1935, Page 5

VEGETABLE MARROWS

Many Ways of Cooking

The vegetable marrow is a light and easily digested summer vegetable. Small ones should be chosen, about six to nine inches in length; large ones are less delicate in flavour, difficult to peel, and full of seeds As the vegetable has so mild a flavour it lends itself to many ways of cooking; but the cook should remember that a marrow boiled is a marrow spoiled. An excellent savoury dish is made by peeling the marrow and cutting it in cubes, slicing an onion, and skinning and slicing a pound of tomatoes. Toss all together for a few minutes in butter over a gentle heat, season well, add a breakfastcupful of stock, and simmer gently in a covered saucepan or casserole until soft. Most of the stock will be absorbed, and it may be necessary to add a little more during cooking. A good luncheon dish can be made by pouring .some eggs, beaten with a little milk, over the vegetables when almost done, and finishing in a moderate oven with the casserole lid off, until the eggs are set. Marrows can be stuffed in various ways. Some of the most savoury combinations of fillings are as follows:— Chopped grilled bacon, mashed potatoes, chopped onion, parsley, and beaten egg; chopped boiled onion, sage, beaten egg and butter; minced beef, tomato sauce, breadcrumbs, and a pinch of herbs; onion, tomato and breadcrumbs. If preferred, minced meat alone can be used; for example, mutton, beef, or chicken, moistened with stock, gravy, or piquant sauce, are all good. Whatever stuffing is used it should be well seasoned and sufficient liquid added to prevent it from drying up. The marrow should, be peeled, cut in halves, the seeds re-: moved, and the stuffiing put in the hollow. Or the two halves can be put to gether again, tied with tape, and the marrow cooked whole It should iij. either case be put in a greased casserole and covered. If the remains o;! cold meat are used the marrow should' be cooked first, then the stuffing inserted, and the whole reheated together. The vegetable should be sent to table with melted butter, white, brown, or tomato sauce. The following are other excellent, though simpler, ways of cooking the vegetable marrow. If can be cut into pieces, just covered with seasoned milk to which a piece <,f butter has been added, and stewed until soft. Then thicken the sauce with cornflour >r plain flour. Or partly bake the marrow and plijce it in slices in a thickly buttered dish; cover with grated cheese, then sprinkle with pepper, salt, and some nutmeg. Put some breadcrumbs and pieces of butter over the top, and bake for fifteen minutes, then brown for five minutes or so under I he grill.

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