_Ingredients._—4 young vegetable marrows, or more, if very small,
½ pint of cream, salt and white pepper to taste, 2 quarts of white
stock. _Mode._—Pare and slice the marrows, and put them in the stock
boiling. When done almost to a mash, press them through a sieve, and at
the moment of serving, add the boiling cream and seasoning. _Time._—1
hour. _Average cost_, 1_s._ 2_d._ per quart. _Seasonable_ in summer.
_Sufficient_ for 8 persons.