Cassell's dictionary of cookery

Mulberry Syrup. — Get the juice from quite ripe mulberries, put them into a jar, and set the jar in a not very hot oven, or, which is better, in a vessel of boiling water, and, as the jiiice separates from the fruit, pour it off, and when sufficiently done, strain through a sieve without pulping the mulberries. Boil the juice, allowing to each pint a pound of good loaf sugar; skim, and when cold, put into bottles, and cork tightly. Time, three-quarters of an hour to extract the juice ; twenty minutes to boil. Mulberry Vinegar. — Put six pounds of ripe mulberries into an earthenware pan, and pour over them vinegar to cover. When they have soaked twenty-four hours, bruise them with a wooden spoon, and cover with a cloth for another twenty-four hours; bruise, and mix well ; add more vinegar, until nearly a gallon has been poured upon them. When they have stood a week (they should be stirred daily during the time), strain off the vinegar, to every pint add a pound of loaf sugar, and boil and skim for nearly an hour. To be used like raspberry vinegar. Mulberry Water. — Put a pound of mulberries into a basin, and cover them with lump sugar, coarsely powdered ; crush them together, then pour over them a pint of water, and filter through a fine sieve. Mulberry water is most refreshing as a diink in cases of fever. Mullagatawny Soup. — This is soup of any kind flavoured with curry powder. It is highly stimulating, gives tone and vigour to the digestive organs, and is frequently acceptable in veiy hot or very cold chmates. Nevertheless we do not recommend its frequent use, though it may occasionally be resorted to on festive occasions. When made in India, the curry powder is largely mixed with coriander, I cassia, cayenne pepper, black and white pepper, turmeric, garlic mixed with lemon-acid or sour apples, mangoes, tamarinds, or other acidulous fniit ; but it is now needlass to prepare and mix all these ingredients, as a large or small bottle of well-prepared curries, to suit any palate, may be purchased at any grocer's store. ' If a plain curry or mullagatawny soup is preferred, mix the powder with equal quantity of browned flour and a little cold stock or broth, which may be put in with the meat of the soup half an hour before serving. Soft meats, fowl, &c., may be wholly stewed in this curry stock, though the finer sorts of curries will j not admit of this, mangoes, tamarinds, &c., I taking only a few minutes ; but the experienced j cook will readily distinguish and determine j on such additions. With a plain curry there I should be a flavouring of lemon-acid just j before serving. It is almost impossible to I define precisely what should be the several i ingredients of the more complex curries — the j cook must study the likings of the guests — some I do not like coriander-seed, others dislike garlic ; cassia in some cases is disagreeable ; though, when all those ingredients are carefully proportioned with just sufficient cayenne to stimulate, it should be found a most enjoyable soup. The housekeeper will readily understand that any good stock soup may be converted into mullagatawny or curry soup, but as it usually occupies considerable space in every cookerybook, we add a few examples, pointing from the simple soup above mentioned to more expensive dishes.