Cassell's dictionary of cookery

Molasses. — This is the saccharine principle in the dregs or refuse drainings fi-om the casks, &c., of sugar, and the uncrystallisable part of the juice of the cane separated from the sugar during the process of granulation. It consists of sugar prevented from crystallising by acids, and saline and other matters. On account of its cheapness, molasses is much employed as an article of domestic economy. It is considered very wholesome, and children are generally very fond of it. A French writer MOL ( 427 ) MOO has shown that it may be deprived of its peculiar taste by boiling it with pulverised charcoal for half an hour ; the saccharine liquor is then strained from the charcoal, when its flavour is found equal to that of sugar. Molly Clark's Pudding.— Make a cuBtard of a pint and a half of new milk, which has been previously flavoured with vanilla, half a pint of cream, the yolks only of eight eggs, and three ounces of white sugar. Stir until cold, when pour into a weU-buttered basin or mould, cover with a buttered paper, and simmer gently for an hoiu% When done let the pudding stand a few minutes before turning out. Serve with a hot fruit syrup or jelly poured round it, not over, or stewed French plums, or a compote of any kind that taste or fancy may direct. Probable cost. Is. lOd. Sufficient for four or five persons. Monastery Wine Soup. — Pick and wash four ounces of good rice, put it into a saucepan with a pint and a half of cold water, and the yellow rind of a lemon. Let it soften gradually, and when it has become quite tender, pour over it a pint and a half of any white wine, and stir in from three to four ounces of sugar. Beat the yolks of four eggs, pour the soup slowly upon them in the tureen, and serve at once. Monitor's Tart. — Make three-quarters of a pound of good pufi paste, observing the proportions of three-quarters of a pound of butter to one pound of flour. Divide in two portions, roll out one half to about a quarter of an inch thick, and cut it round with a tin-cutter. "Well flour the pastry, and transfer it to the oven-leaf, which should be quite cold. Fill the tart with a compote of apples, prepared in the following manner : — Stew one pound of apples, cut into quarters (pared and cored), in a clean saucepan, with a quarter of a pound of lump sugar, one ounce of butter, and a little powdered cinnamon, until they are tender but not broken. They must not be put into the crust until cold. When placing the apples be careful to leave a margin an inch in depth all round. RoU out the other half of the crust, and lay it carefully over the apples. Brush the edges with the white of an egg, and press them well together, that the juice may not escape. Brush over the outside with the white of an egg, and sift a little sugar over it, and a few finely-chopped almonds. Bake in a moderate oven for three-quarters of an hour. Time to stew the apples, fifteen to twenty minutes. Sufficient for six or seven persons. Monk's Patties, The {see Patties, The Monk's). — A dish for Lent.