Mixed Preserves. See Preserves.
Meringues.
See Cakes. Mixed Salad.
See Salads.
Meringue Sauce. See Puddings.
Merveille Salad. See Salads.
Milk. — Absolutely clean bottles
are necessary to sterilize milk. Soak
them in soda and hot water and scald
with boiling water just before using.
The fresher the milk the better. Put
the milk in the bottles and cork them
Mixing. — Liquids and dry materi-
als should be mixed separately. When
mixing a liquid with a solid or dry
material the liquid is to be added
very slowly and stirred constantly
to avoid lumps.
Mock Crab Bisque. See Soups.
Mock Turtle Soup. See Soups.
223
Molasses
MUSHROOMS Mutton and Lamb
Molasses. — The following recipes
calling for molasses will be found
under their respective heads as in-
dicated :
Molasses Candy. See Candy.
.. Fruit Cake. See Cakes.
Layer Tarts. See Pies.
Pudding. See Puddings.
Mousseline Pudding.
See Puddings.
Mousses. See Ices.
Muffins. See Bread.
Mullet a la Maitre d’Hotel.
See Fish.
Mulligatawny with Chicken.
See Soups.
.. with Veal.
.. with Vegetables.
See Soups.
Mush, Indian-meal. See Porridge.
.. Wheat.
Mushrooms. — The following recipes
for cooking mushrooms will be found
under their respective headings as
indicated :
Mushrooms k la Bordelaise.
See Vegetables.
.. k la Cassetout.
.. k la Creole.
Devilled.
.. for Garnish.
Fricassee.
.. Grilled.
.. Ragout.
.. Scalloped.
.. Stew.
.. Toast
.. Omelet. See Vegetables ;
also Eggs.
Mushrooms Force-meat of.
See Force-meats.
Stuffing for Turkey.
See Force-meats.
Catsup. See Pickles.
.. Sauce. See Sauces.
Muskmelon Pickles. See Pickles
Mussels a la Mariniere. See Fish.
.. au Gratin.
Mustard, Indian. — To a mixture
of mustard and flour in equal quan-
tities, rubbed to a smooth, stiff paste
with boiling water, add a little salt,
and reduce the thickness as follows :
Boil down four shallots, shred finely,
with a wineglassful each of vinegar
and mushroom catsup, and half a
glassful of anchovy sauce. In ten
minutes pour these ingredients, boil-
ing hot, into the basin over the mus-
tard-and-flour mixture, stirring until
it is smooth and of the proper con-
sistency. Put a shallot, bruised, into
each bottle when stored. Indian mus-
tard wrill keep for some time and is
excellent as a breakfast relish. Time,
ten minutes to boil. Sufficient for x/\
lb. of mustard.
Mustard Sauce. See Sauces.
Mustard, Tartar.' — Moisten, with
equal quantities of horseradish and
chilli vinegar, x/\ lb. of the best mus-
tard to which a teaspoonful of salt
has been mixed. Add the liquids
gradually, and rub with the back
of a spoon until smooth. Less chilli
vinegar, and a little tarragon, if ap-
proved, will make an excellent mus-
tard ; or more horseradish vinegar
may be used, while the other vinegar
is diminished in quantity. Sufficient,
a quarter of a pint of vinegar.
MUTTON AND LAMB
The recipes for lamb, sheep, kid-
neys, etc., will be found at the end of
the mutton recipes.
The best mutton is that of sheep
from four to five years old. It is
all the better if kept for a few days
before it is used. Like all young
animals, lamb ought to be thoroughly
224
Mutton, Boiled
MUTTON
Mutton Cutlets
Page 251
Presented as published in 1902. 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
Mixed Preserves. See Preserves.
Meringues.
See Cakes. Mixed Salad.
See Salads.
Meringue Sauce. See Puddings.
Merveille Salad. See Salads.
Milk. — Absolutely clean bottles are necessary to sterilize milk. Soak them in soda and hot water and scald with boiling water just before using. The fresher the milk the better. Put the milk in the bottles and cork them
Mixing. — Liquids and dry materials should be mixed separately. When mixing a liquid with a solid or dry material the liquid is to be added very slowly and stirred constantly to avoid lumps.
Mock Crab Bisque. See Soups.
Mock Turtle Soup. See Soups.
Molasses
MUSHROOMS Mutton and Lamb
Molasses. — The following recipes calling for molasses will be found under their respective heads as indicated :
Molasses Candy. See Candy.
.. Fruit Cake. See Cakes. Layer Tarts. See Pies. Pudding. See Puddings.
Mousseline Pudding.
See Puddings.
Mousses. See Ices.
Muffins. See Bread.
Mullet a la Maitre d’Hotel.
See Fish.
Mulligatawny with Chicken.
See Soups. .. with Veal.
.. with Vegetables.
See Soups.
Mush, Indian-meal. See Porridge. .. Wheat.
Mushrooms. — The following recipes for cooking mushrooms will be found under their respective headings as indicated :
Mushrooms k la Bordelaise.
See Vegetables. .. k la Cassetout.
.. k la Creole.
Devilled.
.. for Garnish.
Fricassee.
.. Grilled.
.. Ragout.
.. Scalloped.
.. Stew.
.. Toast
.. Omelet. See Vegetables ;
also Eggs.
Mushrooms Force-meat of.
See Force-meats.
Stuffing for Turkey.
See Force-meats.
Catsup. See Pickles. .. Sauce. See Sauces.
Muskmelon Pickles. See Pickles
Mussels a la Mariniere. See Fish. .. au Gratin.
Mustard, Indian. — To a mixture of mustard and flour in equal quantities, rubbed to a smooth, stiff paste with boiling water, add a little salt, and reduce the thickness as follows : Boil down four shallots, shred finely, with a wineglassful each of vinegar and mushroom catsup, and half a glassful of anchovy sauce. In ten minutes pour these ingredients, boiling hot, into the basin over the mustard-and-flour mixture, stirring until it is smooth and of the proper consistency. Put a shallot, bruised, into each bottle when stored. Indian mustard wrill keep for some time and is excellent as a breakfast relish. Time, ten minutes to boil. Sufficient for x/\ lb. of mustard.
Mustard Sauce. See Sauces.
Mustard, Tartar.' — Moisten, with equal quantities of horseradish and chilli vinegar, x/\ lb. of the best mustard to which a teaspoonful of salt has been mixed. Add the liquids gradually, and rub with the back of a spoon until smooth. Less chilli vinegar, and a little tarragon, if approved, will make an excellent mustard ; or more horseradish vinegar may be used, while the other vinegar is diminished in quantity. Sufficient, a quarter of a pint of vinegar.
MUTTON AND LAMB
The recipes for lamb, sheep, kidneys, etc., will be found at the end of the mutton recipes.
The best mutton is that of sheep
from four to five years old. It is all the better if kept for a few days before it is used. Like all young animals, lamb ought to be thoroughly
Mutton, Boiled
Mutton Cutlets