The Book of Household Management by Mrs. Beeton

crumbs, hot lard. _Mode_.--Peel, and boil the marrows until tender in salt and water; then drain them and cut them in quarters, and take out the seeds. When thoroughly drained, brush the marrows over with egg, and sprinkle with bread crumbs; have ready some hot lard, fry the marrow in this, and, when of a nice brown, dish; sprinkle over a little salt and pepper, and serve. _Time_.--About 1/2 hour to boil the marrow, 7 minutes to fry it. _Average cost_, in full season, 1s. per dozen. _Sufficient_ for 4 persons. _Seasonable_ in July, August, and September. [Illustration: VEGETABLE MARROW.] THE VEGETABLE MARROW.--This vegetable is now extensively used, and belongs to the Cucurbits. It is the _C. ovifera_ of science, and, like the melon, gourd, cucumber, and squash, is widely diffused in the tropical or warmer regions of the globe. Of the nature of this family we have already spoken when treating of the cucumber. CUT VEGETABLES FOR SOUPS, &c. [Illustration: VEGETABLE-CUTTER.]