UTILISING THE MARROW

New Zealand Herald, Volume LXX, Issue 21462, 8 April 1933, Page 18

UTILISING THE MARROW

A VARIETY OF RECIPES Among the entries which were accepted in the competition for four ways of using vegetable marrows are tho iollowing:— Mrs. M. M. Godley, c.o. P. 0., Titirangi, Auckland: — Marrow Soup.—Boil 21b. marrow in a pint of stock or water until soft, strain away the liquor and put aside; mash the marrow, add a small finely minced onion, pepper and salt to t.aste, and add tho liquor. Thicken with-a dessertspoonful of cornflour and simmer -0 minutes, then add half a pint of milk or half a gill of cream and serve. A few mushrooms cut up and simmered for a few minutes before serving is a great improvement.

Entree. —Choose a marrow about 31b. and cut in half lengthways without peeling; scoop out all tho seeds and fill the cavity with lib. of minced beef seasoned with pepper and salt, a sprinkling of herbs, and a few slices of apples. Over all distribute a tew pieces of butter or dripping, place the other half overfarid 'tie round in three places to keep it together: Bak'e" in piedish three-quarters of an hour, basting once or twice with dripping.

Marrow and Passion Fruit Take 41b. of marrow cut into small cubes, cover with lib. of sugar and leave for a few hours. Strain off the juice and boil for ten minutes, add tho marrow and cook till tender. Measuie the quantity and allow £lb. of sugar to lib. of fruit and'r6turn - to - the pan. When boiling add the pulp from • three dozen passion fruit and cook until a little will set on a plate. Bottle and seal.

Marrow Served Difierently.—Parboil a marrow in a very small quantity of-.water. Take it out and place in a piedish with a couple of small onions sliced. Use the water in which it was boi\cd to make sauce, adding a teacupful of milk, pepper and salt. Thicken with a dessertspoonful of cornflour and stir in butter the size of a walnut., Pour over tie marrow with grated cheese sprinkled on top. Bake until nicely browned.

Mrs. James Osborne, Helensville; Kaipara:— Puree of Marrow. —One mediumsized marrow, two large onions, two large tomatoes. Peel the marrow and cut up small onions and tomatoes; add one and a-half quarts of water and simmer all till, quite cooked. Put through a _polander, return to the saucepan, and boil, with pepper and salt to taste. Put in one teaspoon of chopped parsley and, lastly, add half a pint of new milk and a-quarter of a pint of cream. The soup not boil after these have been added. Serve with small sippets of fried bread.

Marrow Preserve.—lolb. of marrow, one large pineapple, juice and rind of two lemons. Cut up the marrow and pineapple, cover with 41b. of and the juice and rind of lemons. Stand for 12 hours; pour off the syrup into a preserving pan and boil with another 41b. of sugar. When boiling put in all the ingredients and cook till a.nice thickness. Stir in one dessertspoon of ground ginger. Bottle while hot.

Galantine of Marrow. —Have ready 21b. of minced veal, one slice of ham cut in squares, three hard-boiled eggs, a little chopped parsley, pepper and salt to taste. Peel a nice-size marrow very thin, cut the end off, about 4in. deep, scrape out tho seeds and pith of the inside. Fill with minced veal and layers of hard-boiled eggs in rotation and parsley. Put the top on and roll in greased-proof paper and bake one hour in a good oven with clean fat.

Marrow 'as Vegetable.—Cut the marrow into medium-sized pieces, cook till tender with very little water. Drain in colander, sprinkle with sifted flour and dip the pieces in a beaten egg with a little grated cheese in it. Fry a golden brown and serve with a little parsley oauce. /