Recipes for the million

MARIGOLDS, To Cultivate. — The French marigold is a very showy flower, but, like all others of its kind, is very hard to keep within bounds when it is once admitted to the garden. The seed should be saved from the largest and best of the double flowers and sown in April where the plants are to remain. They will grow almost anywhere, but flourish best in an open situation. MARJORAM (SWEET), To Cultivate. — Sow the seeds on a warm border in March ; when the plants are an inch high transplant them to beds of rich earth, and keep them moist and shaded till they have taken root. It may also be propagated by division of the roots. This plant should form a part of every kitchen garden, as it is in constant demand for the culinary art. MARMALADE (APPLE). — Peel and core four pounds of tart apples, put them into a saucepan with a quart of cider, or a pint of pure Wine, and two pounds and a half of crushed sugar. Cook them slowly foi three or four hours, until the fruit is quite soft, then squeeze it through a colander, and afterwards through a sieve. Put into jars, and cover with a piece of wet bladder. It is generally eaten with milk. MARMALADE (FRUIT). — Press out the juice; add lemon or orange juice, and sufficient sugar to sweeten the candy. Boil till it becomes transparent, removing the scum as it rises. White and red currants, or other fruit, may in this manner be made into delicious marmalade. MARMALADE (LEMON). — Peel some lemons, cut out the pulp from them, boil the rinds very tender, and beat them fine. Boil three pounds of loaf sugar in a pint of water, remove the scum as it rises, then add one pound of the rind, and boil it fast till the syrup is very thick, stirring in one direction meanwhile. Now mix a pint of the pulp and juice (but no pips) with a pint of apple liquor, and boil the whole together for half an hour, or till it has jellied. MARMALADE (ORANGE). — Take three pounds of Seville oranges, peel off the rind and cut it into very thin chips about half an inch long, and divide the pulp into small pieces. Put the chips and pulp into an earthen vessel, and pour over them three quarts of boiling water. Let them remain for twelve or fifteen hours, then turn the whole into a preserving-pan and boil until the chips are tender ; add by degrees six pounds of sugar, previously powdered, and boil the marmalade until it jellies. MARROW BONES, To Serve. — Saw the bones into convenient sizes, cover the ends with dough, tie them up in a floured cloth, boil them an hour and a half, and serve on a napkin with dry toast. MARROW PUDDING. — Cut one pound of beef marrow into thin slices ; beat up four eggs ; add a glass of brandy, with sugar and nutmeg to taste, and the crumbs of a penny loaf ; pour a pint of boiling cream upon the whole. Bake for three-quarters of an hour, and stick small pieces of candied orange and citron over the top before serving. MARSHMALLOW POULTICES, for Preventing Gangrene or Mortification. — Cut some fresh roots of the plant into thin pieces, bruise them in a mortar, and boil the pulp in milk, adding sufficient slippery elm to give it consistence.