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Vegetable Marrow Soup.

TO MAKE TWO QUARTS.

Ingredients.

5 Vegetable Marrows. Stock.

1. Take five young vegetable marrows, about six inches in length, the green variety is best. 2. Pare and remove the seeds. 3. Cut into small pieces of an equal size. 4. Boil in about four pints of stock. 5. When sufficiently soft strain through a sieve into another stewpan. 6. Make the marrows into a purée and return it to the stock. 7. Boil separately half a pint of cream. 8. Add it to the soup. 9. Thoroughly mix and serve. A milk and egg liaison may be used instead of cream.

PRECAUTIONS.-Take care to remove all the seeds.

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