FoodNetArchive

Recipes for the million

1891

Page 144 · 2 recipe records on this page

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
MODELS, To Give a Natural Effect to. — When mountains, hills, roads, &c. , are desired to be reproduced in miniature, the task may be readily performed by forming the design in cinders and covering them with brown paper soaked in a thin solution of glue until it is quite pulpy. Allow this to get nearly dry, then by the aid of a pepper-box dust it over with sand, powdered brick or slate, or chopped lichen or moss. Where neces- sary, touch up with colours. Spars or stalactites may be constructed of wood smeared with glue and sprinkled with powdered fluor spar or glass. Water may be represented by a piece of looking-glass, the sides sur- rounded with paper soaked in glue and covered with sand. For windows talc or thin glass may be used. MOLES. — These protuberant spots are easily got rid of by drop- ping upon them, from the point of a glass rod, a little acetic or nitric acid, and allowing it to burn them away. Care must be taken that none of the acid comes into contact with the adjacent skin. MONEYWORT. — This plant, which bears a neat, regular foliage, with a small yellow flower at the foot of each leaf, is found in our meadows 18 i3° and in moist woods, and makes a good border or fringe for rock-work. It is readily struck from small portions of the root planted in peat earth and well supplied with water. MONKEYS. — These quadrumanous animals are fed upon nuts, fruit, and bread. A small bone may now and again be given them for their amusement, but meat should not be administered. They require to be kept very warm, and their coats should be frequently combed and brushed. MONTPELIER (BUTTER OF).— Take a handful of chervil, tarragon, burnet, and green onions ; wash them clean, and blanch them in boiling water, with a handful of salt to keep them green. When they have boiled six minutes take them out, and put into cold water till quite cold. Drain the herbs, then squeeze all the water out, and pound them with the yolks of eight hard-boiled eggs, ten or twelve anchovies, boned, two spoonfuls of capers, a small piece of garlic, a little cayenne, nutmeg, and salt. When pounded very fine, add half a pound of fresh butter, a spoonful of sweet oil and a spoonful of tarragon vinegar. Rub it through a sieve, and to make it greener add spinach waterMontpelier Butter. If the butter is required to be red, infuse all the herbs in a little boiled vinegar and use lobster spawn to colour it. Be careful that the flavour of no one herb predominates. Put the butter into ice, and use it for borders of salads of fish, &c. MOOR GAME (POTTED). — Wash the birds, wipe them dry, and season well with allspice, mace, nutmeg, and salt ; put into a pot, cover with butterMoor Game (Potted), and bake in a slow oven. When cold, remove the butter, drain off the gravy, and put the birds into separate pots ; then put butter into a basin, set it in a bowl of hot water to melt, and cover each bird with the butter. MORTAR (FIRE PROOF), for Stoves, &c. — Take two-thirds of the best lime and one-third of smith’s black dust, and mix with the necessary quantity of water. The mortar so formed will set nearly as hard as iron. MOSS, To Dye, &c. — Moss or grass may be dyed in all the colours that will dissolve. For pink boil together in water logwood and ammonia ; for red, logwood and alum ; for blue, indigo. After they have taken the colour dip them in a weak solution of gum-water to keep them together.