White Metheglin. — Put igall. of white-currant juice✪ Red Metheglin into
a tub, pour over 4galls. of boiling water, and add 7 Alb. of
honey and foz. of cream of tartar. Mix well, stirring for
about a-quarfcer-of-an-hour, and let it stand to ferment. As
soon as this has ceased and the liquor become clear, add
lqt. of brandy, and bottle. Let it remain for a few months,
by which time it will be fit for use, and will be quite
effervescing and sparkling. Sometimes this is called white
mead.
MICHAEL PUDDING. — See Puddings.
MIDZU-AME. — -A Japanese extract of barley-malt
and rice, which is reduced to a thick treacly consis-
tence. A table-spoonful stirred into a tumbler of new
milk is a very nutritious food for invalids.
For details respecting Culinary Processes , Utensils, Sauces, <£-c., referred to, see under their special heads.
936
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
MIGNONETTE PEPPER. — See Pepper.
MIKADO SOUP.— -See Soups.
MILAN CAKES— -See Cakes.
MILAN SOUFFLE.— -See Souffles.
MILANESE CROQUETTES.— -See Croquettes.
MILDEW. — This and clean cooks should be strangers.
In spite, however, of every care it will occasionally appear
in damp cupboards when the circulation of air is insuffi-
cient. Lime-washing will remove it from the walls, but
when it has taken possession of foods, although the effect
at first is merely superficial, its influence rapidly extends.
This suggests the unhesitating destruction of the article
affected.
MILK (Fr. Lait ; Ger. Milch ; Ital. Latte ; Sp. Leche).
— Containing as it does all the elements that are required
for the growth and maintenance of the human body,
Milk is rightly regarded as the type of an alimentary
substance (says Blyth in his “ Dictionary of Hygiene ”) ;
and these are nitrogenous matters — fat, sugar, water, and
salts. The fat is held in a very finely-divided state in
the form of minute globules suspended in the fluid.
These appear to be surrounded by an envelope of casein
or albumenised matter, which during the process of churn-
ing becomes broken up.
Good Milk is a white homogeneous fluid secreted
by the mammary glands of animals. Cow’s Milk is
usually employed in this country; but in Sweden and
Denmark, sheep’s Milk; in Switzerland goat’s Milk ; in
Lapland, reindeer’s Milk ; and in Tartary, mare’s Milk is
used. The Milk of goats and asses is occasionally used
here, but unless otherwise stated, these
observations apply to cow’s Milk. In
India large quantities of buffalo Milk are
used for dietary purposes, especially for
the manufacture of Ghee.
The composition of Cow’s Milk is very
constant, showing in analysis much the
same results whether obtained from an ill-
nourished cow or the best Alderney, the
only difference being in the proportion
of fat. This fat rises and collects on the
surface of the Milk after standing, and
when skimmed off is called cream, the
Milk underneath being known as separated,
or skimmed Milk ; from the cream we
get butter, and from the separated Milk,
which is deprived of the greater portion
of its fat, may be obtained good curds
for cheese. From this it will be understood
that separated Milk, although deprived
of its fat, contains a large proportion of
nutrient casein. Unfortunately, Milk is
subject to much adulteration at the hands
of unscrupulous dealers.
Page 522 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
White Metheglin. — Put igall. of white-currant juice into a tub, pour over 4galls. of boiling water, and add 7 Alb. of honey and foz. of cream of tartar. Mix well, stirring for about a-quarter-of-an-hour, and let it stand to ferment. As soon as this has ceased and the liquor become clear, add lqt. of brandy, and bottle. Let it remain for a few months, by which time it will be fit for use, and will be quite effervescing and sparkling. Sometimes this is called white mead.
MICHAEL PUDDING. — See Puddings.
MIDZU-AME. — -A Japanese extract of barley-malt and rice, which is reduced to a thick treacly consistence. A table-spoonful stirred into a tumbler of new milk is a very nutritious food for invalids.
For details respecting Culinary Processes , Utensils, Sauces, <£-c., referred to, see under their special heads.
MIGNONETTE PEPPER. — See Pepper.
MIKADO SOUP.— -See Soups.
MILAN CAKES— -See Cakes.
MILAN SOUFFLE.— -See Souffles.
MILANESE CROQUETTES.— -See Croquettes.
MILDEW. — This and clean cooks should be strangers. In spite, however, of every care it will occasionally appear in damp cupboards when the circulation of air is insufficient. Lime-washing will remove it from the walls, but when it has taken possession of foods, although the effect at first is merely superficial, its influence rapidly extends. This suggests the unhesitating destruction of the article affected.
MILK (Fr. Lait ; Ger. Milch ; Ital. Latte ; Sp. Leche). — Containing as it does all the elements that are required for the growth and maintenance of the human body, Milk is rightly regarded as the type of an alimentary substance (says Blyth in his “ Dictionary of Hygiene ”) ; and these are nitrogenous matters — fat, sugar, water, and salts. The fat is held in a very finely-divided state in the form of minute globules suspended in the fluid. These appear to be surrounded by an envelope of casein or albumenised matter, which during the process of churning becomes broken up.
Good Milk is a white homogeneous fluid secreted by the mammary glands of animals. Cow’s Milk is usually employed in this country; but in Sweden and Denmark, sheep’s Milk; in Switzerland goat’s Milk ; in Lapland, reindeer’s Milk ; and in Tartary, mare’s Milk is used. The Milk of goats and asses is occasionally used here, but unless otherwise stated, these observations apply to cow’s Milk. In India large quantities of buffalo Milk are used for dietary purposes, especially for the manufacture of Ghee.
The composition of Cow’s Milk is very constant, showing in analysis much the same results whether obtained from an ill-nourished cow or the best Alderney, the only difference being in the proportion of fat. This fat rises and collects on the surface of the Milk after standing, and when skimmed off is called cream, the Milk underneath being known as separated, or skimmed Milk ; from the cream we get butter, and from the separated Milk, which is deprived of the greater portion of its fat, may be obtained good curds for cheese. From this it will be understood that separated Milk, although deprived of its fat, contains a large proportion of nutrient casein. Unfortunately, Milk is subject to much adulteration at the hands of unscrupulous dealers.
Records on this page
White MetheglinRed Metheglin