MOSCATA.— The name of an Italian wine produced j
in Piedmont.
MOSELLE.— The name of a well-known German wine,
which is produced from the grapes that flourish on the
banks and slopes of the Moselle. Sparkling Moselle is
said to dei-ive its characteristic flavour from the intro-
duction of elder-flowers during the fermentation.
Moselle Cup. — (1) Boil a little loaf sugar in a very small
quantity of water to a thin syrup. Empty a bottle of
Moselle into a jug, and mix with it 1 teacupful of water,
two slices of cucumber, and a small quantity of borage,
and leave it for two hours. At the end of that time, strain
the Moselle through a fine sieve, mix 1 wineglassful of
sherry and half a liqueur-glassful of maraschino with it, and
add the syrup. Pack the jug containing the Moselle in
pounded ice and a very small quantity of salt, and leave
till frozen. Serve in small glasses.
(2) Cut three brandied peaches into halves, put them
without their stones at the bottom of a howl, pour overl wine-
glassful each of maraschino and curapoa, then add 1 bottle
of iced Chablis, next f breakfast-cupful of crushed ice, stir
well to mix, but taking care not to move the peaches at
the bottom, pour in lastly 1 bottle of iced Moselle, give
one stir, and serve at once.
MOSS. — See Carrageen and Iceland Moss.
MOULDING. — See Gum Paste.
MOULDS (Fr. Moules). — These are made either of tin
copper, or earthenware, and are as various (see Pig. 11901
Fig. 1190. Moulds.
as the articles requiring their use. Those which are manu-
factured for special purposes will be found described
under special headings.
MOUNTAIN ASH. — See Ashberries.
MOUNTAIN CAKE. — See Cakes.
MOUSSE. — Fr. for froth or foam, and applied to some
forms of culinary preparations, such as Chestnut Mousse,
Chocolate Mousse, Coffee Mousse, Strawberry
Mousse. &c.
MOUSSELINE CAKE.— See Cakes.
MOXIE. — A nerve-food beverage manufactured in
America. The preparation and ingredients are secret.
MUFFINS. — It has been claimed for the British
baker that he alone can make a Muffin ; but it is almost to
be feared, if this ever were so, that the prestige has passed
over to America, where Muffins are made of various Hours,
and so light and digestible that it is a question if they are
not rather an American dish. The word “ Muffin ” is said
to be derived from muff, because they are puffy and warm ;
but this derivation is apparently too far-fetched to be
worthy of much attention. Charles Dickens has immor-
talised Muffins as well as their allies crumpets, in
his writings although it scarcely needed such advocacy
to make them the favourite British tea-cake. Prom the
following receipts it will be seen that there is a variety of
ways of making Muffins — all that is required in the way of
apparatus being a bowl for the batter, a whisk, a ladle, set
of muffin-rings, and a baking-sheet or hot plate to set
them on. See Crumpets.
Page 550
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
MOSCATA.— The name of an Italian wine produced j in Piedmont.
MOSELLE.— The name of a well-known German wine, which is produced from the grapes that flourish on the banks and slopes of the Moselle. Sparkling Moselle is said to dei-ive its characteristic flavour from the introduction of elder-flowers during the fermentation.
Moselle Cup. — (1) Boil a little loaf sugar in a very small quantity of water to a thin syrup. Empty a bottle of Moselle into a jug, and mix with it 1 teacupful of water, two slices of cucumber, and a small quantity of borage, and leave it for two hours. At the end of that time, strain the Moselle through a fine sieve, mix 1 wineglassful of sherry and half a liqueur-glassful of maraschino with it, and add the syrup. Pack the jug containing the Moselle in pounded ice and a very small quantity of salt, and leave till frozen. Serve in small glasses.
(2) Cut three brandied peaches into halves, put them without their stones at the bottom of a howl, pour over 1 wineglassful each of maraschino and curapoa, then add 1 bottle of iced Chablis, next f breakfast-cupful of crushed ice, stir well to mix, but taking care not to move the peaches at the bottom, pour in lastly 1 bottle of iced Moselle, give one stir, and serve at once.
MOSS. — See Carrageen and Iceland Moss.
MOULDING. — See Gum Paste.
MOULDS (Fr. Moules). — These are made either of tin copper, or earthenware, and are as various (see Fig. 1190)
Fig. 1190. Moulds.
as the articles requiring their use. Those which are manufactured for special purposes will be found described under special headings.
MOUNTAIN ASH. — See Ashberries.
MOUNTAIN CAKE. — See Cakes.
MOUSSE. — Fr. for froth or foam, and applied to some forms of culinary preparations, such as Chestnut Mousse, Chocolate Mousse, Coffee Mousse, Strawberry Mousse. &c.
MOUSSELINE CAKE.— See Cakes.
MOXIE. — A nerve-food beverage manufactured in America. The preparation and ingredients are secret.
MUFFINS. — It has been claimed for the British baker that he alone can make a Muffin ; but it is almost to be feared, if this ever were so, that the prestige has passed over to America, where Muffins are made of various Hours, and so light and digestible that it is a question if they are not rather an American dish. The word “ Muffin ” is said to be derived from muff, because they are puffy and warm ; but this derivation is apparently too far-fetched to be worthy of much attention. Charles Dickens has immortalised Muffins as well as their allies crumpets, in his writings although it scarcely needed such advocacy to make them the favourite British tea-cake. Prom the following receipts it will be seen that there is a variety of ways of making Muffins — all that is required in the way of apparatus being a bowl for the batter, a whisk, a ladle, set of muffin-rings, and a baking-sheet or hot plate to set them on. See Crumpets.