TODAY’S RECIPE
TO COOK MARROW AND PUMPKIN As these two vegetables have a very high water content, and thus easily go mushy on boiling, they should be cooked by other methods. Their flavour, moreover, is delicate, and cooking them in water makes them comparatively tasteless. If, however, they are steamed, baked, or roasted, they are highly nutritious on account of their cellulose, vitamin and mineral content, and they i possess a very good flavour. The flavour is improved if the vegetable is cooked with the skin, on, and. the skin may be removed, if so desired, after cooking. , ~ ~ . . Wash marrow thoroughly. Cut into circles one and a-quarter to one and a-half inches thick. Each circle may be either cut into half, or, if the marrow is a big one, cut into three or four pieces. Remove pips and pithy portion. Sprinkle with salt and steam over boiling water for approximately 30 to 45 minutes. If marrow or pumpkin is roasted, either cook with meat, or place in a closed casserole dish with a little butter and a very little water. Temperature 350 degrees F. Cook till tender, approximately 45 minutes. SARAH.
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https://paperspast.natlib.govt.nz/newspapers/ST19390314.2.96
Bibliographic details
Southland Times, Issue 23766, 14 March 1939, Page 9
Word Count
191TODAY’S RECIPE Southland Times, Issue 23766, 14 March 1939, Page 9
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