The encyclopaedia of practical cookery

hard and woody when ripe, and possessed of two hooks at the end (see Fig. 1132), which has gained for them, on account of their mischievous tendencies, the name of the “ Devil’s finger-nails.” In Mexico, Marti noes grow wild abundantly, the hooks of the pods sometimes exceeding 4in. in length. Another name for them is the Unicornplant. Martynia Salad. — Rub off the downy covering of the young pods of the martynia, or unicorn- plant, with a towel ; cut the pods into slices, lay them in a dish, sprinkle with salt, pour over a few drops of vinegar, and let them stand for an hour. Line a salad-bowl with some blanched chicory, put in a sliced tomato, and then the martynia-pods, and sprinkle over some chopped spring onions. Mix some saladoil and vinegar together, oil predominating, season with salt and pepper, pour it over the salad, and serve. Pickled Martynia. — Martynia should be gathered early in the morning, when they are sufficiently tender to push the For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads. Martynia — continued. head of a pin into them. Wash perfectly clean, and then let them lie in a brine of salt-and-water for three or four days. When taken out of this brine, put them into fresh water, and let them lie in it for twelve hours; then boil them for a few minutes in vinegar, with a seasoning of allspice and cloves. Pour vinegar and all into a jar, and when cold cover it down, and let it stand for four or five weeks. The martynia are then ready for use. MARZIPAN.— There are several different modes of spelling this, such as Marchpane, Massepain, and some others ; the origin and meaning of the first part of the j term is doubtful, hence it is impossible to say which is correct. Marzipan is the name given to a sort of almond paste that is much used by Continental confectioners for making edible table-ornaments and other things, the variety of application being almost unlimited. When properly made, Marzipan should he as plastic as potters’ clay. The following receipts will give some notion of the modes of preparing Marzipan, and its use : (1) Blanch lib. of sweet almonds, and a few bitter \ ones, put them in a mortar, and pound until smooth, adding a few drops of rose-water, to keep them from oiling. Put the almond paste into a lined saucepan, with 1 lb. of caster sugar, and stir over the fire with a wooden spoon until it will not stick to the fingers when touched by them. Dredge a paste-board well with caster sugar, spread the paste out on it as thinly as possible, and cut it into cakes of any desired shape or size. Cover a baking-sheet with white paper, dust it over with caster sugar, and lay the cakes on it. Put them into a slow oven, and bake until of a pale yellow colour. Store and keep the cakes dry in tins. (2) Prepare an almond paste by blanching 1 lb. of sweet almonds and six or eight bitter ones, and pounding them in a mortar, adding occasionally a few drops of orange- Fig. 1133. Marzipan.