The encyclopaedia of practical cookery

Pour this slowly over the puddings a little at a time, so that it will be absorbed; lay them in a pin, filled to half the height of the moulds with warm but not boiling water, and place in a moderate oven to steam for thirty minutes ; then remove from the pan, and lay them in a cool place for one hour, afterwards leaving on ice until ready to serve. Take 1 pint of whipped cream, put it in a basin, mixing in for two minutes 1 gill of Maraschino, and leave on the ice until ready. Run a thin knife down each pudding separately, from top to bottom, pass it carefully around the mould so as to detach them easily, pour the Maraschino sauce over, and serve immediately. Maraschino Punch. — Put lib. of sugar into a basin with lqt. of water, and add the juice of a lemon and an orange and 1 breakfast-cupful of Maraschino. When well mixed, strain into a freezer; when frozen, add the well-beaten whites of three eggs, and freeze again, when it will be ready for use. Maraschino Spongeacle. Put lOoz. of sugar into a pan with lqt. of whipped cream, and when melted add 1 teacupful of whites of egg and | pint of Maraschino ; pass it twice through a sieve, put if on an ice-box, and turn well for a few minutes, keeping it well covered ; then remove the cover, turn it again, and with the left hand ease it away from the sides and bottom. As soon as it begins to thicken, leave off turning, and with the sprtula work it well from the bottom to the sides. The spatula is quite sufficient to make the ice-box turn, and it must be worked from the top to the bottom of the mass. When the cream is soft and light, and double its original bulk, add gradually a little more Maraschino mixed with syrup, working it well ; put it in ice-glasses, and serve. Maraschino Toast. — Cut some very thin slices of bread from a household loaf, and trim to about 2in. rounds. Put them in a frying-pan with a little butter, and fry to a light golden colour. Put a little apricot jam (cherry or plum if desired) into a saucepan with a little water and Maraschino, and when melted and thoroughly incorporated, let it simmer gently at the side of the fire for a few Fig. 1128. Maraschino Toast. minutes. Put the pieces of fried bread on a dish, pour over the mixture, and serve while still hot. See Fig. 1128. MARBLE CAKE. — See Cakes. MARBLE CREAM. — See Cream. MARCHPANE.— See Marzipan. MARE’S MILK.— See Koumiss. MARGARINE. — This is the name given to an imitation butter, which is largely used in cooking. It was originally manufactured by a Frenchman, who, For details respecting Culinary Processes , Utensils, Sauces, dec., referred to, see under tlieir special heads. Margarine — continued.