_Ingredients._—4 or 5 moderate-sized marrows, ½ pint of white sauce.
_Mode._—Pare the marrows; cut them in halves, and shape each half at
the top in a point, leaving the bottom end flat for it to stand upright
in the dish. Boil the marrows in salt and water until tender; take them
up very carefully, and arrange them on a hot dish. Have ready ½ pint
of white sauce; pour this over the marrows, and serve. _Time._—From
15 to 20 minutes to boil the marrows. _Average cost_, in full season,
1_s._ per dozen. _Sufficient_ for 5 or 6 persons. _Seasonable_ in July,
August, and September.
[Illustration: VEGETABLE MARROW IN WHITE SAUCE.]