Lentils

Name of a brownish red, flatted small pea, cultivated on the European continent and Asia as a food; it is a most nourishing article, containing about twice as much nourishment as meat.

Lentil Soup

Lentils boiled till done in seasoned white stock lightly thickened with roux, seasoned with salt, pepper, tomato catsup; served with crofltons.

Lentil Soup

Lentils boiled till tender in white stock, with leeks, celery, parsley and a piece of salt pork; when done, pork removed, the soup lightly thickened, then rubbed through the tamis; served with croutons.

Cream Of Lentils

The preceding puree mixed with an equal quantity of Veloute sauce; served with crofltons.

Limes

A small kind of lemon, used in the bars for Rickeys and other drinks; served with oysters in preference to lemons, also with veal cutlets, fried soles, smelts and bass. At Mont-serrat the limes are cut in halves, the juice extracted and bottled, then supplied to most ships at sea as a preventive of scurvy, British ships using it by law, so that an English ship is known amongst sailors as a "Limejuicer."

Locusts

A curious sight in the market place of FEZ is the daily arrival of wagon loads of locusts. With the Moors who inhabit this part of North Africa, locusts form a regular article of food; they are eaten in almost every style, pickled, salted, dried or smoked, but never raw. The negroes on the northern coast of Africa show a great partiality for locusts and eat from 200 to 300 at a sitting. They remove head, wings and legs, and boil them for half an hour in water, take out and drain, season with salt and pepper, then fry with vinegar.

Mace

The inner shell that covers the nutmeg; used in its blade form as a flavoring to soups and sauces; in its ground or powdered form, as a flavoring to sweet sauces, puddings, mincemeats, cakes, etc.

Macedoine

A French term used to indicate a mixture of fancy cut vegetables or fruits; the former either plain or mixed with sauce is used in soups or as a garnish, the latter generally in sweet jellies.

Madeira

Name of a wine. Sauces, cakes, ices and jellies so named are supposed to contain some of it, which rarely happens, sherry and Marsala usually being substituted.

Madelines

Name given to small cakes baked in fancy patty pans, made of a pound mixture, viz: a pound each of butter, sugar, sifted flour, eggs (ten) and a wine glass of cognac; some also add sultana raisins, currants and candied peels.

Maitre D'Hotel

Name applied to a sauce and a garnish (the literal meaning of the name is a steward). The sauce is composed of melted butter, chopped parsley and lemon juice, and is used chiefly with broiled meat and fish; quartered boiled potatoes in the sauce is the garnish for boiled fish; and quartered lemons with the meat is the garnish.

Mango

Name of a most superb torrid climate fruit, about the size of a large lemon, the interior of a pulpy nature attached to a stone in size like that of a large peach stone. On account of its perishability in transport, we obtain it chiefly as a pickle, jelly, chutney or preserve.