MACÉDOINE VEGETABLES

A French product used for soups, salads, and garnishing planked steaks. They come in glass, with carrots, turnips, string beans, peas, and green beans, a delightful melange of color, and delicious when served with a plain French dressing as a salad.

MANGO PICKLES are stuffed young melons or cucumbers, and an admirable relish with cold cuts.

MAYONNAISE is an uncooked salad dressing made from oil and the yolks of eggs, mustard, lemon juice or vinegar, and salt.

MINT SAUCE is chopped green mint, vinegar, and sugar, mixed and served cold with lamb or mutton. Also served in America with hot roast lamb, but never in England.

MUSHROOMS tinned, are a necessity for use in many entrees, or cooked in the chafing-dish by themselves. Cepes are large mushrooms preserved in oil, and mushroom catsup is a delicious relish. Mushrooms dried, can be bought at Italian groceries and are better as to flavor than the tinned variety, when used for sauces and garnishes for steaks.

MUSTARD is one of the essentials, like salt, in every cupboard. Epicures in Shakespeare's time ate mustard with pancakes. Several varieties of mixed mustards may be bought in glass, notably the German mustard and English mustard. Mustard mixed in warm water is a valuable emetic in case of poisoning, and mustard plasters and hot mustard-water foot-baths make this condiment an especially valuable one.

NOODLES, NOUILLES AND NUDELN are respectively the American, French, and German names for a yellow paste similar to macaroni, but containing the yolks of eggs. Delicious as cooked like macaroni, and much used also in clear soups.