Meringue

Name given to a mixture made by whipping whites of eggs to a stiff froth, then working in sugar, and sometimes flavorings and colors; used as a covering to cup custards, puddings, cream pies, shortcakes, florentines, etc., as an icing for cakes; also when of a firm mixture forced through a bag and tube into shapes, then baked dry without much color, the insides are then scooped out and used as a receptacle for ices, ice creams, creams, etc.

Milanaise

Name of a garnish composed of strips of white chicken meat, red ham, black truffles and pipe macaroni worked into a veloute sauce, finished with a little Parmesan cheese.

Milt

Name of the soft roe of fish.

Mincemeat

Ten pounds of sound cooking apples chopped fine, ten pounds of raisins seeded and chopped, five pounds of currants thoroughly cleaned and freed from grit, 3/4 pound each of orange and lemon candied peel, two pounds of citron all shredded, ten pounds of granulated sugar, a mixture of ground spice (made of five grated nutmegs, a dessert spoonful each of cloves, mace, allspice, cinnamon and black pepper), seven and a half pounds each of beef suet and boiled lean beef chopped, half a cup of salt, mix well, then moisten with the juice of ten oranges, a quart each of good brandy and Jamaica rum and enough old cider to form a stiff consistency.

Mint

A garden herb, used as a soup and sauce flavoring; mint sauce for lamb made by finely chopping fresh green mint, then place it in a tureen adding to it the grated rind and juice of a lemon; bring to the boil with enough sugar to be palatable, one pint of good vinegar, pour it to the mint, let cool and serve.

Molasses

A thick liquid obtained from sugar in its process of refining; used for cakes, puddings, candy, etc.

Mullet

A small sea fish of the Southern coasts, seldom seen at table, as the gray is too common, and the red too scarce. The red should be just wiped, the entrails drawn, leaving the liver and trail in the fish, roll them in olive oil, sprinkle with parsley, broil them in paper cases and serve with Italian, Ravigote or fine herb sauce. The gray mullet may be treated in any of the forms applicable to herrings

Muscallonge

A large fish of the pike species found in the great lakes; may be cooked and served in all the ways for pike (which see).

Mustard

A yellow flour produced by finely grinding the seeds of the mustard plant; prepared for table as a condiment by simply mixing to a thick cream with cold water and a taste of salt. The French prepare mustard for table use by boiling together equal quantities of tarragon and cider vinegars, pouring it to the mustard flour and when thickened, simmered a few minutes, meanwhile adding a flavoring composed of white wine which has had soaked in it in a warm place for an hour or so some celery seeds, whole spices and a clove of crushed garlic, salt and a taste of sugar.

Mustard And Cress

These are the first sproutings of the cress seed and the mustard seed, used in equal proportions mixed, after being thoroughly washed and drained. To form sandwiches between brown bread and butter simply sprinkled with salt, or used as a breakfast salad by lightly tossing with a sprinkling of salt, olive oil and lemon juice.