The encyclopaedia of practical cookery

(2) Put 9lb. of sugar in a bowl, and pour over 6qts. of boiling water ; let it get quite cold, and add 3qts. of sweetwort ; mix thoroughly, pour it into a cask, and add 8oz. of chopped raisins, 0.5 pint of brandy, and 0.5oz. of isinglass. Let it remain until clear, then put it into bottles, and leave for a time before using. It will keep good for years. Malt Extract or Food. — As this has become such a favourite food for invalids, and is frequently ordered by physicians, a description of its mode of preparation will be useful. Make an infusion by soaking 1 pint of amber Malt in 2qts. of scalding hot water. Let this stand until cool, then strain off the bright liquor, put it into an open stewpan, and boil fast until the quantity of liquor is reduced about two-thirds. Then set this in a double boiler or bain-marie, and leave until the extract is quite thick and treacly. A Malt — continued. little gelatine may be added to make it set in a jelly, or lemon-juice and honey may be added to make the extract more palatable and tasty. MALVASIA — An Italian wine of no very great repute, sometimes confounded with Malmsey. MALVERN PUDDING.— See Puddings. MAMMEE APPLE. — The fruit of a lofty tree (Mainmea americana) growing in tropical America. It is about the size of a small melon, and is covered with a tough outer rind of a brownish -yellow, enclosing a fine yellow flesh. It has a pleasant taste and a sweet aromatic odour, and is known as the Wild Apricot. MANCHESTER PUDDING. — See Pud-dings. MANDARIN.— A small kind of orange supposed to be of Chinese origin. See Oranges. MANDOLETTI. — These delicious Italian sweetcakes are so called from their being made principally of almonds (Mandola). They are made as follows : Blanch and cut into thin slices 3oz. of hazel-nuts and 2oz. of almonds; beat the whites of two eggs to a stiff froth, and mix with them 4lh. of caster sugar, the grated peel of half a lemon, and the nuts and almonds. Spread some wafer-paper about fin. thick with the mixture, cover with another sheet, and cut the cake into strips about 4in. long and 2in. wide ; lay them on a baking-sheet, and dry the biscuits in a moderately cool oven without colouring them. When cold, store in tin boxes. MANDRAM SAUCE. — See Sauces. MANGEL-WURZELS. — See Mangold- Wurzels. MANGOES (Fr. Mangues; Ger. Mangos). — “What the peach, apricot, and apple are to the European, the Mango is to the Indian, and those alone who have tasted it can form any idea of its exquisite flavour, it having been pronounced by competent judges incomparably superior to any fruit the earth can produce.” These are the words of a very popular writer, and for that reason alone they claim our attention. The Mango-tree ( Mangifera indica) is a native of Asia Fig. 1126. Mangoes. and its islands, and of some other parts of the world, but the Asiatic Mango (see Pig. 1126) is greatly superior to all others, both in size and flavour. In some parts of India, especially at Mazagong, the better kinds are so highly prized that guards are stationed over the For details respecting Culinary Processes, Utensils, Sauces, ilc., referred to, see under their special heads. Mangoes— continued.