(4) Put some ripe Medlars into a jar, stand it in a
saucepan, pour in boiling water almost to the height of
the jar, but not enough to go over it, and simmer gently.
When the Medlars are tender, take them out of the jar, and
lay them on a silk sieve with a basin placed underneath
to catch the drippings. When all the juice has run from
the Medlars, measure it off, and for every breakfast-cupful
allow an equal quantity of caster sugar. Put the juice of
the Medlars in a lined preserving-pan, and when boiling
stir the sugar in hy degrees. When the sugar has quite
dissolved, take the pan off' the fire, turn the mixture into
a jelly-mould, and leave till set. When ready for serving,
dip the mould into lukewarm water to loosen the jelly at
the sides, then wipe, turn it quickly over on to a dish,
and serve.
MEDOC. — A class of clarets produced in the district
of that name in the province of Gironde. Amongst these [
are St. Julien, Margeaux, and Lafitte.
MELILOT. — A plant of the clover tribe ( Melilotus
cserulea) of a somewhat aromatic character, used in
Switzerland to flavour Sapsago (Schabzeiger) cheese.
The stems, leaves, and flowers are crushed up and
mixed with the curd, for which reason the plant is
known in Switzerland, where it grows wild and profusely,
as Zeiger-kraut, or curd-herb.
MELISSE, EAU DE.-A liqueur made in Roumania,
from Melissa officinalis.
MELONS ( Fr . Melons ; Ger. Melonen ; Ital. Poponi ;
Sp. Melons). — It is a remarkable fact that although the
Melon ( Cucvmis Melo ) may be ranked amongst the
Fig. 1150. Water Melon.
choicest fruits of all warm countries where it is grown, and
of colder countries into which it is imported, very little is
known generally of the varieties and their distinguishing
characteristics, although in flavour, appearance, and con-
figuration they differ widely.
Melons — continued.
The Melon has been cultivated since the earliest times
of which we have any record, especially in those parts
of Asia famous for their early civilisation. It was intro-
duced into Italy early in the first century, and is
mentioned by Pliny (who died a.d. 79) with instruc-
tions for the cultivation and modes of forcing.
Of the varieties best known to us are Musk Melons
and Water Melons (see Fig. 1150), there being many sorts
of each and some kinds that it would be difficult to classify
as either. In the colour of the flesh also they differ
materially, some being white, others greenish, salmon, or
red, the greenish being reckoned the best.
Fig. 1151. Cantaloup Melon.
The Cantaloup Melon (see Fig. 1151) is supposed to
have been one of the first ever introduced into Europe ;
it has a very irregular surface, and both the skin and the
Fig. 1152. Coulommier’s Melon.
flesh are variable in colour. Coulommier’s Melon (see
Fig. 1152) is only remarkable for its hardness and large
Fig. 1153. Embroidered Market Melon.
size; it is cultivated in the open fields in Normandy.
The large Embroidered Market Melon (see Fig. 1153)
For details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads.
3 Y
930
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Melons — continued.
is smooth and nearly spherical, with orange or reddish-
orange flesh ; it is not very prominently ribbed. The
Fig. 1154. Figari Melon.
Figari Melon (see Fig. 1154) is not larger than a hen’s
egg, smooth, and yellow; it exhales a decided Melon
Page 507
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
(4) Put some ripe Medlars into a jar, stand it in a saucepan, pour in boiling water almost to the height of the jar, but not enough to go over it, and simmer gently. When the Medlars are tender, take them out of the jar, and lay them on a silk sieve with a basin placed underneath to catch the drippings. When all the juice has run from the Medlars, measure it off, and for every breakfast-cupful allow an equal quantity of caster sugar. Put the juice of the Medlars in a lined preserving-pan, and when boiling stir the sugar in by degrees. When the sugar has quite dissolved, take the pan off' the fire, turn the mixture into a jelly-mould, and leave till set. When ready for serving, dip the mould into lukewarm water to loosen the jelly at the sides, then wipe, turn it quickly over on to a dish, and serve.
MEDOC. — A class of clarets produced in the district of that name in the province of Gironde. Amongst these [ are St. Julien, Margeaux, and Lafitte.
MELILOT. — A plant of the clover tribe ( Melilotus cserulea) of a somewhat aromatic character, used in Switzerland to flavour Sapsago (Schabzeiger) cheese. The stems, leaves, and flowers are crushed up and mixed with the curd, for which reason the plant is known in Switzerland, where it grows wild and profusely, as Zeiger-kraut, or curd-herb.
MELISSE, EAU DE.-A liqueur made in Roumania, from Melissa officinalis.
MELONS ( Fr . Melons ; Ger. Melonen ; Ital. Poponi ; Sp. Melons). — It is a remarkable fact that although the Melon ( Cucvmis Melo ) may be ranked amongst the
Fig. 1150. Water Melon.
choicest fruits of all warm countries where it is grown, and of colder countries into which it is imported, very little is known generally of the varieties and their distinguishing characteristics, although in flavour, appearance, and configuration they differ widely.
Melons — continued.
The Melon has been cultivated since the earliest times of which we have any record, especially in those parts of Asia famous for their early civilisation. It was introduced into Italy early in the first century, and is mentioned by Pliny (who died a.d. 79) with instructions for the cultivation and modes of forcing.
Of the varieties best known to us are Musk Melons and Water Melons (see Fig. 1150), there being many sorts of each and some kinds that it would be difficult to classify as either. In the colour of the flesh also they differ materially, some being white, others greenish, salmon, or red, the greenish being reckoned the best.
Fig. 1151. Cantaloup Melon.
The Cantaloup Melon (see Fig. 1151) is supposed to have been one of the first ever introduced into Europe ; it has a very irregular surface, and both the skin and the
Fig. 1152. Coulommier’s Melon.
flesh are variable in colour. Coulommier’s Melon (see Fig. 1152) is only remarkable for its hardness and large
Fig. 1153. Embroidered Market Melon.
size; it is cultivated in the open fields in Normandy. The large Embroidered Market Melon (see Fig. 1153)
For details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads.
3 Y
Melons — continued.
is smooth and nearly spherical, with orange or reddishorange flesh ; it is not very prominently ribbed. The
Fig. 1154. Figari Melon.
Figari Melon (see Fig. 1154) is not larger than a hen’s egg, smooth, and yellow; it exhales a decided Melon