Purée of Vegetable Marrow (Summer Squash)
Slice 3 onions and cover with 2 quarts of cold water, and when it boils add a large vegetable marrow, cut in thin slices. Let simmer slowly for two hours, then rub all through a sieve; mix 1 tablespoon of ground rice, 1 cup of milk, and 1 tablespoon of butter in a saucepan, and when hot add to the soup. Finish with 2 tablespoons of boiled flageolets, or peas, and season well with salt and pepper.
Hast thou named all the birds without a gun?
Loved the woodrose and left it on its stalk?
At rich men’s tables eaten bread and pulse?
Oh, be my friend, and teach me to be thine!
Ralph Waldo Emerson.