(2) Procu re one dozen each of the leaf-buds of strawberries,
black Currants, and white currants ; put them into a bowl
with 1 large handful of woodruff, three or four vine-leaf
buds, and sugar to taste, adding two or three slices of peeled
cucumber. ’ Pour in 2 bottles of hock, cover the bowl,
and let the contents steep for about half-an-hour. Break
up some ice, put the pieces into a fancy china or glass
bowl, strain the above liquor over them, and serve.
(3) Pluck a good handful of woodruff, put it in a bowl,
strew over 4 heaped table-spoonfuls of caster sugar, and
pour iu 1 bottle of light wine. Cover the bowl, and let
the contents infuse for half-an-hour; then put in a thinly-
sliced orange, and infuse for half-an-hour longer. Serve
the wine, with the orange when ready.
(4) ' Put into a china bowl 1 handful of woodruff, an
equal quantity of balm, six or seven black-currant -leaves,
a sprig of lemon-scented verbena, and 4 table-spoonfuls of
caster sugar. Pour in 1 bottle of any kind of light wine✪ May Drink
preferred, cover the bowl, and let the contents infuse for
an' hour. When ready to serve, ladle the wine out into
glasses.
(5) Put the following freshly-gathered herbs into a large
bowl: thirty leaves of balm, eight or ten sprigs of wood-
ruff, fifteen leaves of peppermint, six or seven leaves of
pimpernel, the same of garden geranium, the same quantity
each of common yarrow and tarragon, four leaves each
of basil, balsam herb, and black currant, two leaves of
wormwood, six leaves each of balm mint and lungwort,
and two sprigs of thyme. Put in with the herbs the thinly-
pared yellow rind of one lemon and lib. of loaf sugar, and
pour over 2qts. of wine. Cover the bowl, stand it in a
cool place, and let the contents infuse for six or seven
hours, stirring occasionally. Serve the punch the same day ;
For details respecting Culinary Processes, Utensils, Sauces, dec., referred, to, see under their special heads.
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
917
May Drink — continued.
or strain, pour it into bottles, and keep closely corked
until ready for use.
MAYONNAISE. — There is no term in the language
of cookery that seems to have such a very obscure deriva-
tion as this. Kettner argues that it is misspelled, and that
it should be Mahonnaise, from an old Provencal word,
signifying a lady who fatigues, or thoroughly mixes a
salad. At one time it was usual for the youngest and
prettiest of the ladies to mix the salad and fatigue it with
her dainty fingers. Hence it caipe to pass that the salad
or its dressing was called by the word denoting the
operator. This is a very unsatisfactory explanation ; but
none better presents itself. See Sauces.
MAZARIN CAKE. — See Cakes.
MAZERS.— The name of certain pledge-cups, derived
from the Scandinavian name for the maple-tree, of which
hard wood they were frequently manufactured. “ Our
ancestors seem to have been greatly attached to their
Mazers,” writes Simmonds, “ and to have incurred much
cost in enriching them. Quaint legends in English or
Latin, monitory of peace and good fellowship, were often
embossed on their metal rim and on the cover, or the
popular but mystic Saint Christopher, engraved on the
bottom of the interior, rose in all his giant proportions
before the eyes of the wassailer, giving comfortable assur-
ance that, on that festive day at least, no mortal harm
could befall him.” See Loving-Cups.
Page 476 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Procu re one dozen each of the leaf-buds of strawberries, black Currants, and white currants ; put them into a bowl with 1 large handful of woodruff, three or four vine-leaf buds, and sugar to taste, adding two or three slices of peeled cucumber. Pour in 2 bottles of hock, cover the bowl, and let the contents steep for about half-an-hour. Break up some ice, put the pieces into a fancy china or glass bowl, strain the above liquor over them, and serve.
(3) Pluck a good handful of woodruff, put it in a bowl, strew over 4 heaped table-spoonfuls of caster sugar, and pour iu 1 bottle of light wine. Cover the bowl, and let the contents infuse for half-an-hour; then put in a thinlysliced orange, and infuse for half-an-hour longer. Serve the wine, with the orange when ready.
(4) ' Put into a china bowl 1 handful of woodruff, an equal quantity of balm, six or seven black-currant -leaves, a sprig of lemon-scented verbena, and 4 table-spoonfuls of caster sugar. Pour in 1 bottle of any kind of light wine preferred, cover the bowl, and let the contents infuse for an hour. When ready to serve, ladle the wine out into glasses.
(5) Put the following freshly-gathered herbs into a large bowl: thirty leaves of balm, eight or ten sprigs of woodruff, fifteen leaves of peppermint, six or seven leaves of pimpernel, the same of garden geranium, the same quantity each of common yarrow and tarragon, four leaves each of basil, balsam herb, and black currant, two leaves of wormwood, six leaves each of balm mint and lungwort, and two sprigs of thyme. Put in with the herbs the thinlypared yellow rind of one lemon and lib. of loaf sugar, and pour over 2qts. of wine. Cover the bowl, stand it in a cool place, and let the contents infuse for six or seven hours, stirring occasionally. Serve the punch the same day ;
For details respecting Culinary Processes, Utensils, Sauces, dec., referred, to, see under their special heads.
May Drink — continued.
or strain, pour it into bottles, and keep closely corked until ready for use.
MAYONNAISE. — There is no term in the language of cookery that seems to have such a very obscure derivation as this. Kettner argues that it is misspelled, and that it should be Mahonnaise, from an old Provencal word, signifying a lady who fatigues, or thoroughly mixes a salad. At one time it was usual for the youngest and prettiest of the ladies to mix the salad and fatigue it with her dainty fingers. Hence it caipe to pass that the salad or its dressing was called by the word denoting the operator. This is a very unsatisfactory explanation ; but none better presents itself. See Sauces.
MAZARIN CAKE. — See Cakes.
MAZERS.— The name of certain pledge-cups, derived from the Scandinavian name for the maple-tree, of which hard wood they were frequently manufactured. “ Our ancestors seem to have been greatly attached to their Mazers,” writes Simmonds, “ and to have incurred much cost in enriching them. Quaint legends in English or Latin, monitory of peace and good fellowship, were often embossed on their metal rim and on the cover, or the popular but mystic Saint Christopher, engraved on the bottom of the interior, rose in all his giant proportions before the eyes of the wassailer, giving comfortable assurance that, on that festive day at least, no mortal harm could befall him.” See Loving-Cups.
Records on this page
May DrinkHerb Wine