Victoria Macaroons. — Pound 8oz. of burnt almonds and loz. of candied orange-flowers in a mortar together with the whites of two eggs; when it is almost pounded to a pulp, add lOoz. of caster sugar✪ Victoria Macaroons, and mix thoroughly. Lay it out on wafer-paper in small oval shapes, and bake in a moderate oven until done. White Macaroons.— Sift lOoz. of crushed loaf sugar into a basin, and mix in with a wooden spoon Goz. of blanched sweet almonds cut into shreds crosswise, 4oz. of ground For details respecting Culinary Processes, Utensils, Sauces, <Sce., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 897 Macaroons — continued. almonds, a small quantity of essence of noyau, and, lastly, the whites of two eggs✪ White Macaroons. Make these into a paste, and with a dessert-spoon lay out small quantities about the size of walnuts on sheets of wafer-paper, keeping them quite 2in. apart. Dip a finger into cold water, place it in the centre of each Macaroon to flatten them slightly, make them round, put them on a baking-sheet in a moderate oven, and bake until they are a light brown. Take them out, and let them get cold before serving. MACDONALD CAKES.— See Cakes. MACE (Fr. Macis). — This spice is the irregular network, called aril, which covers the nutmeg (see Fig. 1116). It is very aromatic, and forms, either whole or Fig. 1116. Mace and Nutmeg. ground, an excellent basis for other and more delicate flavourings. The expressed oil of Mace is used to form an essence, and the essence is used to make a Mace- flavouring, but it is generally agreed amongst cooks that no preparation is equal to the real thing. MACEDOINE. — The English of this French term is Macedon, a word that has little or no meaning in a culinary sense. The French Macedoine is a sort of medley either of vegetables or fruit with sauce or syrup, Fig. 1117. Macedoine Moulds (Adams and Son). used generally for a garnish, or formed into shapes with jelly (see Fig. 1117). In this way they are very ornamental. MACKEREL (Fr. Maquereaux ; Ger. Makrelen ; Ital. Sgombri ; Sp. Escombros). — These very beautiful fish frequent our coasts in great shoals from early Mackerel — continued. spring until late in the year, when the cold weather drives them into deep water. Along the south coast of Great Britain they may be caught in May, June, and July, when they are in their prime; after that they spawn, and then the flesh is comparatively poor. By October it is considered that most Mackerel have re- gained flesh and flavour. The common Mackerel ( Scomber scombrus ) is marked with blue-black over the back, falling in transverse Fig. 1118. Spanish Mackerel.

AI-modernized reading of the original text

Victoria Macaroons. — Pound 8oz. of burnt almonds and loz. of candied orange-flowers in a mortar together with the whites of two eggs; when it is almost pounded to a pulp, add 10oz. of caster sugar, and mix thoroughly. Lay it out on wafer-paper in small oval shapes, and bake in a moderate oven until done. White Macaroons.— Sift 10oz. of crushed loaf sugar into a basin, and mix in with a wooden spoon 6oz. of blanched sweet almonds cut into shreds crosswise, 4oz. of ground For details respecting Culinary Processes, Utensils, Sauces, <Sce., referred to, see under their special heads. Macaroons — continued. almonds, a small quantity of essence of noyau, and, lastly, the whites of two eggs. Make these into a paste, and with a dessert-spoon lay out small quantities about the size of walnuts on sheets of wafer-paper, keeping them quite 2in. apart. Dip a finger into cold water, place it in the centre of each Macaroon to flatten them slightly, make them round, put them on a baking-sheet in a moderate oven, and bake until they are a light brown. Take them out, and let them get cold before serving. MACDONALD CAKES.— See Cakes. MACE (Fr. Macis). — This spice is the irregular network, called aril, which covers the nutmeg (see Fig. 1116). It is very aromatic, and forms, either whole or Fig. 1116. Mace and Nutmeg. ground, an excellent basis for other and more delicate flavourings. The expressed oil of Mace is used to form an essence, and the essence is used to make a Mace-flavouring, but it is generally agreed amongst cooks that no preparation is equal to the real thing. MACEDOINE. — The English of this French term is Macedon, a word that has little or no meaning in a culinary sense. The French Macedoine is a sort of medley either of vegetables or fruit with sauce or syrup, Fig. 1117. Macedoine Moulds (Adams and Son). used generally for a garnish, or formed into shapes with jelly (see Fig. 1117). In this way they are very ornamental. MACKEREL (Fr. Maquereaux ; Ger. Makrelen ; Ital. Sgombri ; Sp. Escombros). — These very beautiful fish frequent our coasts in great shoals from early Mackerel — continued. spring until late in the year, when the cold weather drives them into deep water. Along the south coast of Great Britain they may be caught in May, June, and July, when they are in their prime; after that they spawn, and then the flesh is comparatively poor. By October it is considered that most Mackerel have regained flesh and flavour. The common Mackerel ( Scomber scombrus ) is marked with blue-black over the back, falling in transverse Fig. 1118. Spanish Mackerel.

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