"When
you have finished one ear, you lay the cob
aside, and go to another ... I defy all the
arts of French cookery, upon which so many
volumes have been written, to produce any-
thing so delightful to the palate as this."
Maize Suppawn.— " This," saysCobbett,
"is neither more nor less iYia-Ti porridc/c ; that
is to saj', boiling milk, broth, or water, thickened
with corn-flour, in the same way that people in
the South of England thicken them with wheat-
flour, and the people in the North of England
thicken them ^vith oatmeal. Put into water,
this is a breakfast, or suj^pcr, or dinner for
little childi-en ; put into milk or broth, it is the
same for grown people ; with milk or broth, it
MAJ
(402)
MAL
is a good strong meal, and quite sufficient as
treakfast or supper for man to work upon."
Majesty Biscuits. — Pound well and
blanch two ounces of bitter and two ounces of
sweet abnonds. Rub into a pound of flour the
same quantity of butter, add one pound of
crushed lump sugar, and the pounded almonds,
and moisten the whole with one egg✪ Majesty Biscuits. Drop the
mixture on a buttered tin, in pieces not larger
than a Barcelona nut, and bake in a slow oven
until the biscuits are of a pale yellow colour.
When taken out of the oven they will be soft,
l-^ut will harden and be quite crisp when cold.
They must then be put into a tin canister, and
will keep for months. Time, ten minutes to
bake. Probable cost, lOd. a pound. The above
ingredients are sufficient to make three jjounds
of biscuits.
Malabar Curry. — MLx together a table-
spoonful of curry powder and half that quantity
of flour ; cut a fowl into neat pieces, and cover
these with the mixture. Shred an onion, and
brown it in a stowpan with a good liunp of
butter; put the pieces of fowl into the same
butter, add more if necessary, and when they
have nearly absorbed the butter, moisten with a
cup of good white stock or broth, and shake the
pan for a minute or two, when pour in the
remainder of a pint, and stew until done. Part
of a rasped cocoa-nut will greatly improve the
curry ; it helps also to thicken it. Rub it very
smoothly through a sieve, and mix it well into
the curry by shaking the pan over the fire.
Just before ser\'ing, flavour with half the juice
of a lemon and half a wine-glassful of vinegar.
Salt if required✪ Malabar Curry, and send plain boiled rice
to table in a separate dish. Serve hot. Time,
three-quarters of an hour. Probable cost, 4s.
Sufficient for four persons.
Malaprop Cake. — Break four frosh eggs,
and di-sddo the yolks and whites. Put the yolks
into separate cups, and beat them well. Whisk
the whites to a stiff froth. Turn eight ounces
of butter to cream, and blend with it eight
ounces of finely-sifted sugar. Stir these ingre-
dients, and continue to mix until the egg-yolks
have been added one by one, and then, very
gradually, add eight ounces of dry flour.
Lastly, stir in the whites of the eggs. Put
any flavouring desired. If essence, put a few
drops with the cream, but a table-spoonful of
grated lemon-peel✪ Malaprop Cake may be mixed -with the flour.
Line the tin %vith a "buttered paper, and bake
in a brisk oven for one hour. Probable cost.
Is. 7d. The above quantities are sufficient for
one cake.
Malay Curry [see Curry, Malay).
Page 887 · 3 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
"When you have finished one ear, you lay the cob aside, and go to another ... I defy all the arts of French cookery, upon which so many volumes have been written, to produce anything so delightful to the palate as this."
Maize Suppawn.— " This," saysCobbett, "is neither more nor less maize porridge ; that is to saj', boiling milk, broth, or water, thickened with corn-flour, in the same way that people in the South of England thicken them with wheatflour, and the people in the North of England thicken them ^vith oatmeal. Put into water, this is a breakfast, or supper, or dinner for little children ; put into milk or broth, it is the same for grown people ; with milk or broth, it
MAJ
(402)
MAL
is a good strong meal, and quite sufficient as breakfast or supper for man to work upon."
Majesty Biscuits. — Pound well and blanch two ounces of bitter and two ounces of sweet almonds. Rub into a pound of flour the same quantity of butter, add one pound of crushed lump sugar, and the pounded almonds, and moisten the whole with one egg. Drop the mixture on a buttered tin, in pieces not larger than a Barcelona nut, and bake in a slow oven until the biscuits are of a pale yellow colour. When taken out of the oven they will be soft, l-^ut will harden and be quite crisp when cold. They must then be put into a tin canister, and will keep for months. Time, ten minutes to bake. Probable cost, lOd. a pound. The above ingredients are sufficient to make three pounds of biscuits.
Malabar Curry. — Mix together a tablespoonful of curry powder and half that quantity of flour ; cut a fowl into neat pieces, and cover these with the mixture. Shred an onion, and brown it in a stewpan with a good lump of butter; put the pieces of fowl into the same butter, add more if necessary, and when they have nearly absorbed the butter, moisten with a cup of good white stock or broth, and shake the pan for a minute or two, when pour in the remainder of a pint, and stew until done. Part of a rasped cocoa-nut will greatly improve the curry ; it helps also to thicken it. Rub it very smoothly through a sieve, and mix it well into the curry by shaking the pan over the fire. Just before serving, flavour with half the juice of a lemon and half a wine-glassful of vinegar. Salt if required, and send plain boiled rice to table in a separate dish. Serve hot. Time, three-quarters of an hour. Probable cost, 4s. Sufficient for four persons.
Malaprop Cake. — Break four fresh eggs, and divide the yolks and whites. Put the yolks into separate cups, and beat them well. Whisk the whites to a stiff froth. Turn eight ounces of butter to cream, and blend with it eight ounces of finely-sifted sugar. Stir these ingredients, and continue to mix until the egg-yolks have been added one by one, and then, very gradually, add eight ounces of dry flour. Lastly, stir in the whites of the eggs. Put any flavouring desired. If essence, put a few drops with the cream, but a table-spoonful of grated lemon-peel may be mixed -with the flour. Line the tin with a "buttered paper, and bake in a brisk oven for one hour. Probable cost. Is. 7d. The above quantities are sufficient for one cake.
Malay Curry [see Curry, Malay).
Records on this page
Majesty BiscuitsMalabar CurryMalaprop Cake