Cassell's dictionary of cookery

Marjoram. — Four different species of marjoram are cultivated — pot, sweet, winter, and common. All — but chiefly the first three — are aromatics, of sweet flavour, and much employed as relishing herbs in soups, broths, stuffings, &c. The common marjoram is only used in cookery when the others are not at hand. The propagation of sweet marjoram or knotted marjoram is by means of seed; a little should be sown every spring. Pot marjoram is readily propagated by cuttings, and is hardy enough to endure our winters. For winter sweet marjoram, a sheltered border and a dry soil are required. It is a perennial plant, and is propagated by parting the roots in autumn. For winter use, both kinds of sweet marjoram should be slowly dried in the shade, and afterwards hung in a dry place. Marketing, Rules for. — Some sensible observations on this head are given in Webster and Parke's " Encyclopedia of Domestic Economy." In marketing, say these writers, the first rule is to purchase chiefly from known and respectable tradespeople, who are likely to go themselves to the best markets, and who have to support the character of their shops. The second rule to be observed is that of not purchasing inferior articles under the idea of being economical. A bargain is seldom a prize ; and this is especially the case in regard to butcher's meat. The best meat and the prime joints are unquestionably the cheapest in the end, although the first cost may be the greatest. In coarse and inferior joints there is always too great a proportion of gristle, bone, and hard meat, to render them truly economical ; these may serve as the basis of soups, gravies, or stews; but for roasting or boiling they are wasteful. The criterion of bad meat —by which must be understood meat that has been too long killed, or meat from animals killed in a state of disease— ought to be well known, by those who market, no less than the value and economy of the different parts and joints. Marlborough Pudding.— Warm two ounces of fresh butter, and when soft, without being thoroughly melted, stir until it resembles cream ; add two ounces of powdered or sifted sugar, and two well-beaten eggs, and mix all together. When done, line a small pie-dish with puff paste, placing a border also round the edge ; cover the bottom with a layer of apricot or strawberry jam ; pour in the mixture, and bake from twenty to twenty-five minutes. We would suggest, that instead of the dish being lined with, puff paste, a few thin slices of spongecake should be substituted, as the paste is likely to be sodden and indigestible. Probable cost, 7d. Sxifficient for three persons. Marmalade is a half-liquid preserve, made by boiling the pulp of thickly-rinded fruits — oranges, pine-apples, quinces, &c., with portions of the rind. Recipes for making the MAR ( 409 ) MAR following descriptions of marmalade will be found under theii' respective headings : — Apple. Pear. Apricot. Pine Apple. Barberry. Plum. Lemon. Quince. Marmalade, Orange. Quince and Apple. Orange. Marmalade, Orange, Easy way of