Marshmallow "Water.—A decoction of marshmaUow is efficacious in the cure of severe coughs, catan-hs, &c. Cut the roots into thin shces, and pour over them boiling water (about a pint to an ounce of the root), cleansing and peeling off the outer skin before infusion. The water may bo flavoured with the squeezed juice and grated rind of an orange, and sweetened with honey or brown sugar-candy. Marsh- maUow leaves arc eaten dressed like lettuce, as a salad. Time, two hours to infuse. Marsh- Marigold.— When gathered be- fore they expand, the flowers of the marsh- marigold, if preserved in vinegar, with the addition of salt, may be used as a substitute for capers. This plant is easily propagated by parting the roots in autumn, or by sowing- the seeds about the latter end of summer ; it requires a humid soil, and a somewhat shady situation. Maryland Biscuits.— Take one pound of flour, one ounce of butter, and as much luke- warm milk as will wet the flour ; salt to taste. Pub the butter and flour together thoroughly, add the salt, and just enough milk to form a very stiff dough. Knead the dough, then poimd it with a roUing-pin. Break the dough in pieces, pound and knead it again, and continue this operation for two or three hours. It ^vill be very smooth and light when kneaded suffi- ciently. Make it up into small biscuits, and bake in a moderate oven. Mary's Cup Pudding {sk Little Slary's Cup Pudding). Mary's Pudding {sec Aunt Mary's Pudding). Mary's Sauce {see Queen Mary's Sauce for Koast Meat). Mate. — The Paraguay tea-plant or mate is a native of the New World, and in some pai-ts of South America is used as extensively for MAT (411 ) MAY making a hot infusion as tea and coifeo are with us. It is a shi-ub which attains to about the size of an orange-tree, and grows wild in the forests of Paraguay and Brazil. The work of collecting and preparing the leaves of this plant for use is performed by the native Indians ; it is said that upwards of five million pounds of the mate-leaves are annually gathered in Paraguay alone. The preparation of tliis tea is by no means so carefully gone about as that of Chinese tea. At certain seasons of the year the natives penetrate the forest, and having selected a tree, cut off with a hatchet its prin- cipal branches. When a sufficient number of branches are cut down, they are placed on hurdles. A wood fire is then kindled, and when the flames have ceased to ascend, the hurdles are placed upon it. The branches are allowed to remain on the hurdles till they are dried. They are then removed from the fire, and a clean hard floor being made on some spot of ground, they are strewn upon it and beaten well with sticks. In this way the dried leaves and smaller branches are reduced to a coarse kind of powder, which is usually placed in bullock' s-hides. These, being sewed up, the tea is Beady for exportation. During the packing, however, some little selection is made, and three sorts of mate are known in the market.

AI-modernized reading of the original text

Marshmallow "Water.—A decoction of marshmallow is efficacious in the cure of severe coughs, catarrhs, &c. Cut the roots into thin shces, and pour over them boiling water (about a pint to an ounce of the root), cleansing and peeling off the outer seein before infusion. The water may be flavoured with the squeezed juice and grated rind of an orange, and sweetened with honey or brown sugar-candy. Marshmallow leaves arc eaten dressed like lettuce, as a salad. Time, two hours to infuse. Marsh- Marigold.— When gathered before they expand, the flowers of the marshmarigold, if preserved in vinegar, with the addition of salt, may be used as a substitute for capers. This plant is easily propagated by parting the roots in autumn, or by sowingthe seeds about the latter end of summer ; it requires a humid soil, and a somewhat shady situation. Maryland Biscuits.— Take one pound of flour, one ounce of butter, and as much lukewarm milk as will wet the flour ; salt to taste. Rub the butter and flour together thoroughly, add the salt, and just enough milk to form a very stiff dough. Knead the dough, then pound it with a roUing-pin. Break the dough in pieces, pound and knead it again, and continue this operation for two or three hours. It ^vill be very smooth and light when kneaded sufficiently. Make it up into small biscuits, and bake in a moderate oven. Mary's Cup Pudding {sk Little Slary's Cup Pudding). Mary's Pudding {see Aunt Mary's Pudding). Mary's Sauce {see Queen Mary's Sauce for Roast Meat). Mate. — The Paraguay tea-plant or mate is a native of the New World, and in some parts of South America is used as extensively for MAT (411 ) MAY making a hot infusion as tea and coffee are with us. It is a shrub which attains to about the size of an orange-tree, and grows wild in the forests of Paraguay and Brazil. The work of collecting and preparing the leaves of this plant for use is performed by the native Indians ; it is said that upwards of five million pounds of the mate-leaves are annually gathered in Paraguay alone. The preparation of tliis tea is by no means so carefully gone about as that of Chinese tea. At certain seasons of the year the natives penetrate the forest, and having selected a tree, cut off with a hatchet its principal branches. When a sufficient number of branches are cut down, they are placed on hurdles. A wood fire is then kindled, and when the flames have ceased to ascend, the hurdles are placed upon it. The branches are allowed to remain on the hurdles till they are dried. They are then removed from the fire, and a clean hard floor being made on some spot of ground, they are strewn upon it and beaten well with sticks. In this way the dried leaves and smaller branches are reduced to a coarse kind of powder, which is usually placed in bullock' s-hides. These, being sewed up, the tea is Ready for exportation. During the packing, however, some little selection is made, and three sorts of mate are known in the market.

Cassell's dictionary of cookery