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

MOCK-TURTLE SOUP.— Mock-turtle soup is probably one of the most popular soups in this country. Certainly good mock-turtle soup forms a very agreeable luncheon or supper, especially in cold weather. As mock-turtlesoup can now be obtained in tins, this is a very convenient form of having it always ready in the house, as the tin can be wanned up late at night, without giving trouble to servants, by placing it for twenty minutes in a saucepan of boiling water ; the saucepan can be boiled over a spiritlamp or gas-jet. The mock-turtle soup sold in tins can be altered in flavour after the tin is opened. Cooks, therefore, who know their masters’ taste can flavour the soup after the tin is opened. The tin of mock-turtle soup will bear the addition of a little stock. Should the flavour of herbs be. desired, a dessert-spoonful of mixed flavouring herbs may be boiled for about twenty minutes in some stock, which can then be added to the soup. Then add a dessert-spoonful of brown thickening. Dissolve this in the soup and let the soup boil. When tinned soup has this addition made to it it will require a little more wine. A tablespoonful of good old sherry — or, better still, madeira — is the best for this purpose. Should the soup be required very rich and nourishing, a good brimming teaspoonful of extract of meat should be added. Another improvement to mock-turtle soup is a few egg-balls. Take a couple of yolks of hard-boiled eggs — the egg having been boiled sufficiently long to make the yolks crumble to powder when opened ; add to these powdered yolks a small quantity of chopped parsley and a little pepper and salt. Now add a raw yolk, and mix the whole together till it becomes a stiffish paste ; then roll it up into small balls, the size of a toy marble, and throw them into boiling water. The boiling water will of course cause the balls to set, and they can then be added to the soup. When mock-turtle soup is served at table it is always advisable to hand round with it a little cut lemon and cayenne pepper. MOGUL OR CHUTNEY SAUCE.— Mogul or chutney sauce is a warm sauce sold in bottles, and forms an agreeable ■ relish with cold meat. It can also be used to flavour various kinds of hashes, stews, etc. MONTSERRAT CORDIAL.— See Aromatic Cordial. MORELLA CHERRIES.— See Cherries, Morella. MULLIGATAWNY PASTE.— Mulligatawny paste is very similar to curry paste, but differs from it slightly as it is somewhat more delicate in flavour, and the difference renders it better adapted to make mulligatawny soup than ordinary curry paste. There are various kinds of mulligatawny paste, perhaps the best of which is that known as Captain White’s. There is also Fyzool’s mulligatawny paste, Barrie and Co.’s mulligatawny paste, and Cook’s mulligatawny paste. These pastes are, of course, used for making mulligatawny soup. Good mulligatawny soup cannot be made without good stock ; it also requires the presence of either chicken or rabbit. Sometimes mulligatawny soup is made with veal, and pieces of veal served up in the soup, but the best of all is a young, tender rabbit. The bones of the rabbit should be used for assisting to make stock. The rabbit itself should be only boiled sufficiently long to be cooked and tender.