The encyclopaedia of practical cookery

during the investment of Paris by the Germans, sought to provide a substitute for butter. This he succeeded in doing from the fat of beef, and styled the production “ Olio.” New York was the next to take up the idea, and Oleo Margarine resulted. By 1884 so great was the trade in this compound that it was estimated to supply one half of the “butter” sold in that city, and the fat used was what is known as the kidney- or caulfat of almost any animal, mixed with oils imported from Italy and colouring matter. Large quantities are made in the Netherlands, but the Dutch Government prohibited the use of colouring, hence Dutch Margarine is white. By an Act of Parliament in this country, it is forbidden to sell Margarine as butter, hence it is compulsory for all retailers of it to see that this stock is plainly marked with the true name. Margarine when made of pure fats is harmless, and has the appearance and something of the taste of butter. Being sufficiently wholesome, it has obtained a large sale for kitchen and other domestic purposes. MARIEN CAKES. — See C AKES. MARIGOLDS. — The flowers of the common Marigold ( Calendula officinalis) are sometimes used in preparing foods, special value being attached to them for colouring and scenting cheese. See Fig. 1129. Conserve of Marigolds. -Add to lib. of Marigold-flowers 2oz. of powder of pearl, and \oz. each of hyacinth and alkermes. Mix and bruise all these together with powdered white sugar, and add as much syrup of citron as will make them into a conserve. Marigold Cheese. — Mix the new milk of seven cows with the cream from the milk of seven more cows. Heat 1 gall, of water till scalding hot, add 3 or 4 handfuls of Marigolds bruised a little, strain it into the tub containing the milk and cream, and put in some rennet, but not sufficient to make it very hard. Place the curd on a cloth over a sieve to drain ; do not break it, but, as the whey runs out, tie up the cloth, and let it drain for an hour. Then cut the curd in pieces, put it in a pan, pour over sufficient cold water to cover, and let it stand for Fig. 1129. Marigold. half-an-hour. Put part of it into a hoop nearly Gin. deep, and strew on it a very little salt ; then put in the other part, lay a heavy weight on top, and let it stand for half-an-hour. Turn, and then place it under the press. Put fresh *wet, clean cloths round it every hour of the day. Next morning, salt it, and leave in the salt for a night and a day. Keep it swathed tight, till it begins to dry and coat, and let it be covered with a clean cloth for a long time. The month of August is the best time for making this cheese, and it should be kept a year before it is cut. It is said to be much nicer than Stilton cheese. Marigold Wine. — Put 1241b. of sugar into a saucepan with 21b. of honey, 5galls. of soft water, the whites of four well- Marigolds — continued.