The housekeeper's guide to preserved meats, fruits, vegetables, &c

The macedoines should be turned into a dish, and the cutlets placed round them side by side. In order to make the dish look very pretty little paper frills should be added to the cutlets. These frills can be bought ready made, and they can be fastened on to a small piece of stick which can be stuck into the cutlet. When the cutlets are not previously boned the frill can be tied round the bone itself. When the flavour of garlic is not objected to,. the macedoines can be warmed up in a saucepan the bottom of which can be rubbed over with a bead of garlic previous to warming the macedoines. Macedoines will be found by housekeepers extremely useful to have always in the house. By their means, as I have before said, a pretty dish can be made at a few minutes’ notice, of either .soup, hot vegetables, cold salad, etc. They can also be used for garnishing every kind of cold meat or cold poultry. They are already cooked, and simply require warming up if wanted hot, or can be eaten as they are if wanted cold. MACKEREL, TINNED.— Tinned mackerel forms an excellent dish for either breakfast or luncheon. It is best eaten cold, with a little lemon juice and cayenne pepper or a little plain black pepper and vinegar. Tinned mackerel is also very nice served with salad and dressed with oil and vinegar in the ordinary way. MADEIRA JELLY. — Madeira jelly can now be obtained in bottles containing quarts, pints, and half-pints. The jelly should be melted by being placed in some warm water. Care should be taken not to make the jelly too hot, as it is apt to get cloudy should it be heated above a certain point. As soon as the jelly is sufficiently melted it can be poured into a mould, and when set turned out in the ordinary way. In cold weather Madeira jelly will bear the addition of a little more wine, as these jellies are made so as to be firm in summer as well as winter. MALT VINEGAR.— See Vinegar. MANGO CHUTNEY.— See Chutney. MANGO RELISH.— Mango relish is a species of pickle, and is made from a famous receipt by Colonel Skinner, who is also famed for his chutney, known as “ Colonel Skinner’s Mango Chutney.” Mango relish forms a very agreeable accompaniment to cold meat of every description, as well as to hashes, stews. gravies, etc. Mango relish is also very nice with broiled fish of all kinds. MANGOES, PICKLED.— Mangoes can be obtained pickled in oil and vinegar. They are a very popular pickle with persons who are fond of somewhat acid pickles. Each mango in the pickle has been opened, and contains a small quantity of chilies and capers, these having been added before it was pickled.