Boil the pudding for one hour, plunging it into boiling water, and keeping it at a fast boil all the time. When taken from the boiling water dip the pudding for an instant into cold water before taking oft' the cloth. Serve plain sauce with it. Molasses Tart. — Beat the yolks of three eggs, and mix with them 2 breakfast-cupfuls of Molasses and 1 table- Fig. 1188. Molasses Tart. spoonful of warmed butter ; then whisk the whites of the eggs✪ Molasses Tart to a stiff froth, and stir them in lightly with the For details respecting Culinary Processes. Utensils. Sauces, d’c., referred to, see under their special heads. 3 Z 2 948 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Molasses — continued. others. Butter a tart-dish, ancl line it with a rich short- paste; pour the mixture into it, and ornament across with twisted strips of the same paste (see Fig. 1188). Bake in a brisk oven, and serve either hot or cold. Molasses Toffy. — Put into a saucepan 21b. of brown sugar, 2qts. of Molasses, and 1 breakfast-cupful of water, and boil them to the ball degree (see SUGAR-BOILING). Add lOoz. of butter, stir well until dissolved and thoroughly, in- corporated, add a few drops of oil of lemon✪ Molasses Toffy, and continue to boil to the crack degree. Turn the whole on to a buttered marble slab, let it cool, turn in the edges, cut it into tablets, let them get quite cold, and use as required. Molasses Vinegar. — To 3galls. of boiling water add 2qts. of Molasses, put it into a tub, and leave till cool. W hen milk-warm, stir in \ pint of yeast, put it into a cask, and stand it by the fire for twenty-four hours ; after that let it remain in a warm place with a bottle in the bung-hole. In three months it will be lit to bottle. MOLE. — This is a very delicious Mexican ragout, which deserves a place at any table. Cut the flesh off a small turkey or half a large one, and chop it into small pieces ; put the meat in a saucepan with broth to cover, and stew until tender. C hop four tomatoes, and put them in a stewpan with two pounded pickled cap- sicums ; take the pieces of turkey out of the liquor, put them in with the tomatoes, and strain the liquor through a line hair sieve over them. Season to taste with salt, pepper, and a clove of garlic✪ Mole. S few the Mole gently for twenty minutes, turn it on to a hot dish, garnish with sippets of toast or croutons of fried bread, and serve while very hot. A small quantity of pounded coriander-seeds, added when cooked, will be an improvement. MONACO SOUP.— -See Soups. Moor Fowl — continued. dignified with the name of moor game. They do not often find their way to the table. Moor-Fowl Pie.— Singe and draw about half-a-dozen Moor Fowl, then wash and dry them ; mix together some pounded cloves, salt, Jamaica pepper, and black pepper, anti season the birds with it. Roll some butter in the remainder of the seasoning, and put a small piece in each bird. Butter the edges of a pie-dish, line them with puff paste, and put in the birds side by side. Moisten them with 1 breakfast- cupful of rich brown stock and 1 wineglassful of port wine✪ Moor-Fowl Pie, cover with puff paste, trimming and pinching the edges together, and bake for an hour in a moderate oven.

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Boil the pudding for one hour, plunging it into boiling water, and keeping it at a fast boil all the time. When taken from the boiling water dip the pudding for an instant into cold water before taking oft' the cloth. Serve plain sauce with it. Molasses Tart. — Beat the yolks of three eggs, and mix with them 2 breakfast-cupfuls of Molasses and 1 table- Fig. 1188. Molasses Tart. spoonful of warmed butter ; then whisk the whites of the eggs to a stiff froth, and stir them in lightly with the For details respecting Culinary Processes. Utensils. Sauces, d’c., referred to, see under their special heads. 3 Z 2 948 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Molasses — continued. others. Butter a tart-dish, ancl line it with a rich short- paste; pour the mixture into it, and ornament across with twisted strips of the same paste (see Fig. 1188). Bake in a brisk oven, and serve either hot or cold. Molasses Toffy. — Put into a saucepan 21b. of brown sugar, 2qts. of Molasses, and 1 breakfast-cupful of water, and boil them to the ball degree (see SUGAR-BOILING). Add lOoz. of butter, stir well until dissolved and thoroughly, in- corporated, add a few drops of oil of lemon, and continue to boil to the crack degree. Turn the whole on to a buttered marble slab, let it cool, turn in the edges, cut it into tablets, let them get quite cold, and use as required. Molasses Vinegar. — To 3galls. of boiling water add 2qts. of Molasses, put it into a tub, and leave till cool. W hen milk-warm, stir in \ pint of yeast, put it into a cask, and stand it by the fire for twenty-four hours ; after that let it remain in a warm place with a bottle in the bung-hole. In three months it will be lit to bottle. MOLE. — This is a very delicious Mexican ragout, which deserves a place at any table. Cut the flesh off a small turkey or half a large one, and chop it into small pieces ; put the meat in a saucepan with broth to cover, and stew until tender. C hop four tomatoes, and put them in a stewpan with two pounded pickled cap- sicums ; take the pieces of turkey out of the liquor, put them in with the tomatoes, and strain the liquor through a line hair sieve over them. Season to taste with salt, pepper, and a clove of garlic. S few the Mole gently for twenty minutes, turn it on to a hot dish, garnish with sippets of toast or croutons of fried bread, and serve while very hot. A small quantity of pounded coriander-seeds, added when cooked, will be an improvement. MONACO SOUP.— -See Soups. Moor Fowl — continued. dignified with the name of moor game. They do not often find their way to the table. Moor-Fowl Pie.— Singe and draw about half-a-dozen Moor Fowl, then wash and dry them ; mix together some pounded cloves, salt, Jamaica pepper, and black pepper, anti season the birds with it. Roll some butter in the remainder of the seasoning, and put a small piece in each bird. Butter the edges of a pie-dish, line them with puff paste, and put in the birds side by side. Moisten them with 1 breakfast- cupful of rich brown stock and 1 wineglassful of port wine, cover with puff paste, trimming and pinching the edges together, and bake for an hour in a moderate oven.

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