COOK

Press, Volume XCV, Issue 28198, 9 February 1957, Page 2

COOK

with Elizabeth Marrows

Most persons who have a vegetable garden have a few marrows swelling on the plants at this minute. Too many at once are sometimes an embarrassment, for not all varieties keep well and there is a limit to’ the number of times we can serve it as a vegetable, but we need never waste a bit in spite of that, for it can be stuffed and baked in a host of different ways to make dozens of completely different meals. Even if you are a working housewife with only minutes cookcooking time, you can still have stuffed marrow a quick way by frying marrow rings until browned on both sides in a little hot fat, covering the pan and cooking gently until cooked, then filling the centre with fried hamburger, sausage meat or savoury mince. And any marrows that are surplus can be turned into the most delicious chutneys and jams.

Marrow Chutney: 61b diced marrow. 21b sultanas, IJlb onions, 3 cups brown sugar, 3oz mustard, 12 dried chillies, 3 pints vinegar. Sprinkle the marrow with salt and leave overnight. Drain and place in a pan with minced or chopped onions, sultanas and the crushed chillies and brown sugar. Bring slowly up to the boil and simmer until pulpy—about 15 minutes. Mix the mustard to a paste with a little of the vinegar and stir in, together with the remaining vinegar. Simmer until thick—about 1$ hours. Marrow and Lemon Marmalade: 4 large lemons. 41b sugar, 41b marrow, 4oz butter, 4 cups water. Remove pips from lemons and run through fine marmalade cutter or mincer, catching all juice. Place marrow cut into pieces in a pan with 4 cups of water and boil until pulpy. Strain the water off and beat the marrow smooth, then add the sugar, butter, lemons and juice and bring to the boil. Cook for one hour.