To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; vegetable marrows.
Have ready a saucepan of boiling water, salted in the above proportion; put in the marrows after peeling them, and boil them until quite tender. Take them up with a slice, halve, and, should they be very large, quarter them. Dish them on toast, and send to table with them a tureen of melted butter, or, in lieu of this, a small pat of salt butter. Large vegetable marrows may be preserved throughout the winter by storing them in a dry place; when wanted for use, a few slices should be cut and boiled in the same manner as above; but, when once begun, the marrow must be eaten quickly, as it keeps but a short time after it is cut. Vegetable marrows are also very delicious mashed: they should be boiled, then drained, and mashed smoothly with a wooden spoon. Heat them in a saucepan, add a seasoning of salt and pepper, and a small piece of butter, and dish with a few sippets of toasted bread placed round as a garnish.
Time: Young vegetable marrows 10 to 20 minutes; old ones, 1/2 to 3/4 hour.
Sufficient: Allow 1 moderate-sized marrow for each person.
Seasonable in July, August, and September; but may be preserved all the winter.