MARROWS AT THEIR BEST.

New Zealand Herald, Volume LXIII, Issue 19221, 9 January 1926, Page 6 (Supplement)

MARROWS AT THEIR BEST.

It is doubtless because so many people never have vegetable marrows any way other than boiled that they are so generally considered tasteless and uninteresting. But why boil them ? There are so many delightful ways of using them, says a well-known writer. •

Fried they are delicious. Peel quite a fresh young marrow, cut it across in slices about half an inch in thickness, and remove the seeds and soft part, leaving the vegetable in rings. Sprinkle these with salt and squeeze over a little lemonjuice. Allow to stand a while, then drain and dry thoroughly in a cloth. < Coat each piece in seasoned flour and fry in deep fat till crisp and golden brown. Drain, and serve sprinkled with chopped parsley. And have you ever made marrow cream for tartlets instead of lemon curd ? Steam some marrow, peeled and free from seeds, till tender, then rub it through a sieve. Weigh the pulp, and to every pound of ii allow three-quarters of a pound of sugar, the juice and grated rind of-two large lemons, and two ounces of butter. Boil all together till the mixture is thick and creamy, then put it into pots and tie down when cold.

If you have some good brown stock one day,, stew pieces of the vegetable in it and then thicken the liquor slightly, seasoning it well with pepper and salt and a grate of nutmeg. And try it scalloped, using up cold remains if necessary. Cut it up roughly, pile in greased scallop shells, season with salt and pepper and coat with a good white sauce. Sprinkle well with breadcrumbs, and grated cheese, and bake in a sharp oven till nice and brown.