Maraschino

A very fine liqueur of Italian origin, obtained from the Marasca cherry, plum and peach kernels; used both as a drink and a flavoring to jellies, ices, sauces, puddings, meringues, etc., etc.

Marinade

A pickling mixture made of oil, vinegar, lemon juice; salt, pepper, herbs, Worcestershire sauce, anchovy essence, onions, bay leaves, whole peppers, whole cloves, and parsley, the different ingredients above being variously added to the oil; vinegar or lemon juice according to the fish, flesh or fowl to be marinaded, the article being steeped for an hour or so prior to being cooked so as to either enrich or bring out the flavor in cooking.

Marjoram

Name of a garden herb used as a flavoring to soups, sauces and stuffing for fish and fowl.

Marmalade

Another name for jam, marmalade being the word mostly used in this country. Recipes for its making are found under the fruit headings which can be used.

Marrons

French name for chestnuts. The French take the large nuts and preserve them by candying, then export them either in cans with syrup, or crystalized.

Marzipan

Name given to an almond paste used by confectioners; made of 14 ozs. of sweet almonds, two of bitter,one pound of powdered sugar, a flavoring either of orange flower or rose water; the almonds are blanched, dried, pounded with the sugar and flavoring to a paste, then put into a preserving pan and stirred over the fire till it clings in a mass to the spatula, it is then formed into rolls, cut in slices and baked in a very cool oven till of a light brown color, or forced through a bag and tube into ring shapes, dusted with sugar and baked.

Mastic

An aromatic resin used for flavoring chewing gum.

Matelote

Name of a fish stew or garnish for fish, (a la Matelote means in sailor's style). See garnishes.

Mayonnaise

Name of a salad dressing, also as a decorative sauce for cold fish. Made with a pint of olive oil, half a pint of white vinegar, juice of two lemons, five raw egg yolks, one ounce of dry mustard. salt and red pepper to taste; place the cold yolks and mustard in a cold bowl, thorougly mix, then drop by drop stir in one-fourth of the oil, when like butter gradually thin with some of the liquid, then add the salt, when it will be found to have thickened right up again; then finish stirring in the remaining oil and liquid at alternate intervals, finish with the red pepper (some add a little powdered sugar with the pepper). When finished it should be thick enough to mask a fish or salad without running off.

Aspic Mayonnaise

Equal parts of mayon-naisse and bright aspic jelly barely melted, beaten together, used to set mazarins.

Mazarins

Molds of decorated fillets of fowl, game or fish, set with aspic mayonnaise, turned out when cold and firm, decorated and sent to table.

Medallions

Name given to medal size and shaped pieces of savory foods, such as foie-gras, potted tongue, ham, etc., jellied meats. They are always nicely decorated and generally used as an appetizer or hors d'oeuvre.