Vfhile the fermenta-
tion goes on in the cask it may be filled up with
the beer left over, or with any other_ kind at
hand ; when the fermentation ceases, in about
two or three days, the cask must be bunged up,
and in a few days the beer will be ready for
use. It may be drawn from the cask or
bottled.
MAN
( 40.- )
MAP
Mango. — Of all the tropical fruits, the
mango is one of the most grateful to Europeans.
In form it is like a short, thick cucumber. The
skin of the fruit is thick, and the interior con-
sists of a pulp, which melts in the mouth with
cooling sweetness.
Mango Chutney.^Peel, core, and quarter
si.x pounds of sour apples, and boil them in
nearly two pints of vinegar ; pound eight ounces
of onions, about ten or twelve ounces of ginger,
and foul- ounces of garHc together ; add these
to the apples and vinegar, -with twelve ounces
each of sugar (which should be first dissolved),
stoned raisins, and mustard-seed; this last
should be washed in vinegar, and dried in the
sun, before being added. Mix well in a large
bowl, and throw in, while mixing, another pint
of vinegar, and four ounces of dried chillies.
Bottle at once closely and tie bladder over the
cork. Probable cost, 3s. 6d. for this quantity.
Mangoes, Cucumber {see Cucumber
Mangoes) .
Mangoes, Melon {see Melon Mangoes).
Mangoes, Pickled. — Take a melon of
the sort generally used for pickling, first seeing
that it is not quite ripe; cut off a slice from
the top, and carefully pick out all the seeds.
Shred finely one oimce of garlic ; mix it with
two ounces of mustard-seed✪ Mango Chutney, and the seeds of
the melon. Now, put this back as a stufiing,
place the top on, and bind it down. Boil, in two
quarts of best -vinegar, one ounce of Jamaica
peppers, one ounce of whole allspice, one ounce
of bruised ginger, and a tea-spooi\ful of salt ;
when boiling pour it over the melon. The
same vinegar must be put into a saucepan,
boiled up again, and thrown over the melon for
three successive days, or more if possible ; then
tie do-wn with bladder to exclude the air.
Manna Croup Pudding. — This pud-
ding is made in the same way as most grain-
puddings, but may be greatly improved by add-
ing a few chopped or pounded almonds. Boil
ciix dessert-spoonfuls of manna croup in a pint of
new milk, -with half an ounce of bitter almonds,
blanched and poimded, and eight lumps of
■white sugar, for two minutes, then pour the
mixture into a buttered pie-dish, and let it
stand for twenty minutes. When almost cold,
stir in three well- beaten egg✪ Manna Croup Puddings, and bake in a
moderate oven for thirty or thirty-five minutes.
Probable cost, 8d. Sufficient for three or four
persons.
Manna Groats or Manna Croup.—
This is a kind of semolina, prepared in Russia —
usually from the hard wheats of Odessa and
Taganrog. " In the process of grinding for
flour, small rounded fragments of these hard
grains are obtained from the grooves of the
grinding-stones, and these constitute the ordi-
nary manna groats, which forms one of the
most esteemed materials for puddings. It is
undistinguishable from the semolina of Italy.
Another kind is made by husking the small
grain of the aquatic grass Glycerla Jiuitans,
which is carefully collected for the purpose ; it
is expensive, and is only used as a luxury.
Small quantities of the common kind are
Page 893 · 4 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
Vfhile the fermentation goes on in the cask it may be filled up with the beer left over, or with any other_ kind at hand ; when the fermentation ceases, in about two or three days, the cask must be bunged up, and in a few days the beer will be ready for use. It may be drawn from the cask or bottled.
MAN
( 40.- )
MAP
Mango. — Of all the tropical fruits, the mango is one of the most grateful to Europeans. In form it is like a short, thick cucumber. The skin of the fruit is thick, and the interior consists of a pulp, which melts in the mouth with cooling sweetness.
Mango Chutney.^Peel, core, and quarter six pounds of sour apples, and boil them in nearly two pints of vinegar ; pound eight ounces of onions, about ten or twelve ounces of ginger, and four ounces of garHc together ; add these to the apples and vinegar, -with twelve ounces each of sugar (which should be first dissolved), stoned raisins, and mustard-seed; this last should be washed in vinegar, and dried in the sun, before being added. Mix well in a large bowl, and throw in, while mixing, another pint of vinegar, and four ounces of dried chillies. Bottle at once closely and tie bladder over the cork. Probable cost, 3s. 6d. for this quantity.
Mangoes, Cucumber {see Cucumber Mangoes) .
Mangoes, Melon {see Melon Mangoes).
Mangoes, Pickled. — Take a melon of the sort generally used for pickling, first seeing that it is not quite ripe; cut off a slice from the top, and carefully pick out all the seeds. Shred finely one oimce of garlic ; mix it with two ounces of mustard-seed, and the seeds of the melon. Now, put this back as a stufiing, place the top on, and bind it down. Boil, in two quarts of best -vinegar, one ounce of Jamaica peppers, one ounce of whole allspice, one ounce of bruised ginger, and a teaspoonful of salt ; when boiling pour it over the melon. The same vinegar must be put into a saucepan, boiled up again, and thrown over the melon for three successive days, or more if possible ; then tie down with bladder to exclude the air.
Manna Croup Pudding. — This pudding is made in the same way as most grainpuddings, but may be greatly improved by adding a few chopped or pounded almonds. Boil ciix dessert-spoonfuls of manna croup in a pint of new milk, -with half an ounce of bitter almonds, blanched and poimded, and eight lumps of ■white sugar, for two minutes, then pour the mixture into a buttered pie-dish, and let it stand for twenty minutes. When almost cold, stir in three well- beaten eggs, and bake in a moderate oven for thirty or thirty-five minutes. Probable cost, 8d. Sufficient for three or four persons.
Manna Groats or Manna Croup.—
This is a kind of semolina, prepared in Russia — usually from the hard wheats of Odessa and Taganrog. " In the process of grinding for flour, small rounded fragments of these hard grains are obtained from the grooves of the grinding-stones, and these constitute the ordinary manna groats, which forms one of the most esteemed materials for puddings. It is undistinguishable from the semolina of Italy. Another kind is made by husking the small grain of the aquatic grass Glycerla Jiuitans, which is carefully collected for the purpose ; it is expensive, and is only used as a luxury. Small quantities of the common kind are
Records on this page
Mango ChutneyPickled MangoesStuffed MelonManna Croup Pudding