A little cream, nutmeg, and lemon-juice can be added.

Many cooks rub the spinach through a wire sieve.
VEGETABLE MARROW .-- Vegetable marrows must be first peeled, cut open, the pips removed, and then thrown into boiling water; small ones should be cut into quarters and large ones into pieces about as big as the palm of the hand.

They take from fifteen to twenty minutes to boil before they are tender.

They should be served directly they are cooked and placed on dry toast.

Butter sauce or white sauce can be served with them, but is best sent to table separate in a boat, as many persons prefer them plain.
VEGETABLE MARROWS, STUFFED .-- Young vegetable marrows are very nice stuffed.
They should be first peeled very slightly and then cut, long-ways, into three zigzag slices; the pips should be removed and the interior filled with either mushroom forcemeat (_see_ MUSHROOM FORCEMEAT) or sage-and-onion stuffing made with rather an extra quantity of bread-crumbs.