RECIPES BY ELIZABETH

Press, Volume CI, Issue 29714, 6 January 1962, Page 2

RECIPES BY ELIZABETH

Marrows Are Versatile

Marrows are most helpful and versatile vegetables. They may be used as a delicate change of vegetable, turned into

jam, teamed with meat or cheese as a main dish or used as the most striking and effective centrepiece of a buffet table at a party as gaily decorative as any floral Arrangement. TABLE CENTREPIECE Ingredients: 1 even shaped marrow Cocktail sticks Cheese Pineapple Maraschino or glace cherries 6 large red flowers such as hibiscus, gladioli or hollyhock florets or scarlet geraniums. Method: Cut the pineapple and cheese into small cubes of even sizes. Arrange on toothpicks with a cherry at the point, followed by cheese and then pineapple. Place the marrow on a long dish, cutting a slice off the underside if necessary to make stand firmly. Arrange the savouries in neat straight rows from end to end of the marrow. Tuck red flowers in along each side against the marrow. BAKED marrow steak Ingredients: 1 marrow 11b steak 2 kidneys 2 rashers bacon 1 onion 1 cup breadcrumbs 1 teaspoon Worcester sauce Salt and pepper 1 egg Flour and breadcrumbs. Method: Mince steak, bacon, kidney and onion. Combine with sauce, fine white breadcrumbs and salt and pepper. Stuff into the marrow by cutting a square from the top and scooping out the seeds. Replace top and roll the marrow in seasoned flour. Beat egg with a little water and roll the marrow in it to coat all over. Roll in fine brown breadcrumbs. Make a little dripping hot in a baking dish and place the marrow in. Bake till tender. Serve with a creamy onion sauce.