The encyclopaedia of practical cookery

Maizena Omelet. — Mix 2 table-spoonfuls of Maizena in 1 pint of milk or water, and stir in gradually the yolks of eight eggs, and a little salt and pepper. Work well, pour it into a frying-pan with a little butter, and cook over a very slow fire, with a salamander or hot shovel held over the top, so that the omelet will not require to be turned. When quite done, slide it gently on to a dish, and serve with a little warmed butter poured over. Maizena Pancakes. — Stir 3oz. of Maizena into 1 teacupful of milk, and add 2 table-spoonfuls of olive oil, one egg, and 1 pinch of salt. When they are all thoroughly mixed, pour 1 table-spoonful at a time into a frying-pan containing boiling fat, and when done on one side, turn it over. Take them out carefully, sprinkle with a little sugar, roll them up in the shape of an omelet, and serve hot. Maizena Pudding flavoured with Lemon. — (1) Mix 3 heaped table-spoonfuls of Maizena smoothly with a small quantity of cold water, then stir in 14 pints of boiling water, pour it into a lined saucepan, and boil for seven or eight minutes, stirring all the time. Warm 3oz. of butter and beat it until creamy with 12oz. of caster sugar, then mix the Maizena with it and beat until nearly cold. Whip the yolks of live eggs and the whites of two, and stir them into the above mixture, also mix in the grated peel and strained juice of three large lemons. Butter a shallow dish, line it with a rich crust, pour the Maizena mixture into it, and bake in a moderate oven. Beat the whites of two eggs and 2 table-spoonfuls of caster sugar to a stiff froth. When cooked, take the pudding out of the oven, spread over the beaten egg, and return it to the oven until lightly browned on the top. Serve cold. (2) Boil the thinly-pared rind of one lemon in 1 pint of milk until the milk is just flavoured with it ; mix § teacupful of Maizena smoothly with 1 teacupful of water, then strain in the boiling milk, return the whole to the saucepan, and stir it over the fire for five or six minutes. Butter a plain mould, pour in the mixture, and set it in a cool place. When cold and set, turn the pudding out of the mould, and serve with jam sauce. MALAGA. — A Spanish wine of a dark brown colour, and generally very sweet and heavy. MALAKOPP.— The name of a Russian stomachic elixir. MALIC ACID. — An acid that occurs in many fruits, especially the green apple. MALLARD. — See Wild Duck. MALMA.— The name of a North American trout, known commonly as the Dolly Yarden trout. Maizena Jam Pudding. — Put 1 teacupful of red-currant jam into a lined saucepan with 1 pint of boiling water, stir Fcr details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. £06 MALMSEY. — A kind of sweet wine, which, although numbered amongst those of Madeira, is prepared in large quantities in the Canary Islands and the Azores. A very good imitation can be made as follows :