Cassell's dictionary of cookery

Marchpane (a German recipe). — Put into an enamelled saucepan half a pound of sweet and half an ounce of bitter almonds, blanched and pounded, with haK a pound of sifted sugar. Stir well over a gentle heat until they form a smooth paste, as stiff as is required for roUing out. Place the paste on a marble slab, previously covered with sifted sugar, knead it lightly into a ball, and let it stand till cool. This dehcious paste, when rolled out thin, may be either cut into pretty and fanciful biscuits with tin cutters, or made into a large round sandwich, with apricot or raspberry jam between two layers of the almond paste. Bake to a pale yellow in a moderate oven. To prevent the almonds oiling, add, while pounding, a few drops of orange-water. Probable cost. Is. 6d. Marigold or Pot Marigold,— This is an annual plant, known in this country since 1573, but a native of France and Spain. It is often met with in cottage gardens, and in some parts of England the flowers are used in broths and soups. The marigold comes into flower in May or June, and continues flowering in plentiful succession all summer and autumn. A store for winter should be gathered when in full flower, spread out in the sun to dry, and then put carefully into paper bags. Marinade for Fish. — Prepare a marinade by boiling together, in the proportions of a quarter of a pint of vinegar to three-quarters of a pint of water, a few bruised fennel-leaves, a sprig of thyme, an onion in rings, and some cayenne and salt. Siinmer these for ten minutes ; lay in the fish, and simmer until done. Serve hot or cold ; if hot, make a sauce as follows : — Stir together in a stewpan two ounces of butter, and a table-spoonful of flour ; thin it with a quarter of a pint of the marinade, strained, or a cupful of water, and a wine-glassful of sherry. Season with salt, pepper, and grated nutmeg ; when at the boiling point, pour it over the yolk of an egg and the juice of a lemon, into the tureen, stirring well, and adding a quarter of an ounce of butter at the last. If to be sent to table cold, strain the marinade, and when quite cold pomit, with half a gill more of vinegar, over the fish, which should be laid into a deep dish. Time, twenty minutes to simmer fish. Sufficient for two or three fish. Marinade for Fish, Economical.— An excellent and economical marinade that will serve for several occasions, if boiled, skimmed, and bottled closely after use. Brown together in a stewpan, with a lump of butter, two middle-sized onions, two shallots, a small bit of garlic, and a carrot, all minced, and simmer for two or three hours over a slow fire with a pint and a half of cheap claret or British wine : add a bunch of sweet herbs, parsley, two or three cloves, a dozen Jamaica peppers (both pounded), salt, and a pinch of cayenne. Strain for use. Fish to be broiled or fried should be laid in a marinade of oil and minced sweet herbs. Sufficient for one pint.