42 MORE POT-POURRI 



marrow, cut it across in slices the thickness of a finger, 

 and put them in a tin in a moderate oven with a little 

 piece of butter on each. Bake for nearly an hour. Pre- 

 pare some pieces of toast slightly buttered and hot. Lay 

 a slice of the vegetable marrow on each piece. Warm in 

 butter a little of the sweet-chutney (see * Pot-Pourri,' 

 page 126), put half a teaspoonful of it on to each 

 slice, and serve. 



If vegetable marrows get past being young, let them 

 ripen well, then dry and store them on a shelf in the 

 fruit-house or elsewhere. In winter break one up by 

 hammering a knife through it, clean out the seeds, cut 

 the pieces into small dice half an inch square, boil them 

 with very little salt in cold water till soft, strain them, and 

 make a nice thick white sauce (Bechamel). Put the marrow 

 in the sauce, add a small piece of sugar, and serve hot. 

 Pumpkins can be treated in the same way. 



If you have grown the little ridge cucumbers those 

 recommended in Button's book do very well either in a 

 cool house or outside and have had any left over in this 

 month, which I never have, this German receipt for pre- 

 serving them in Germany they always grow them in 

 large quantities is very useful and good. 



Cucumbers preserved in salt (in a barrel or stone 

 jar). Pick the outdoor cucumbers when about three 

 inches long and one inch thick. Brush them in a large 

 tub of cold water till quite clean. Spread them on a table 

 to dry. Meanwhile boil up a large quantity of water. 

 Measure it carefully, and for each quart of water add a 

 small teacupful of salt and a small teacupful of vinegar. 

 Boil all well together, and let it get cold. Then put some 

 vine-leaves, fennel, tarragon, pimpernel, and a few bay- 

 leaves and peppercorns at the bottom of a small barrel or 

 stone jar. Place four layers of cucumber, one of herbs and 

 leaves, and so on till full. Cover the top thickly with 



