Part 158 (1/2)

_Seasonable_ at any time.

MACARONI is composed of wheaten flour, flavoured with other articles, and worked up with water into a paste, to which, by a peculiar process, a tubular or pipe form is given, in order that it may cook more readily in hot water. That of smaller diameter than macaroni (which is about the thickness of a goose-quill) is called _vermicelli_; and when smaller still, _fidelini_. The finest is made from the flour of the hard-grained Black-Sea wheat. Macaroni is the princ.i.p.al article of food in many parts of Italy, particularly Naples, where the best is manufactured, and from whence, also, it is exported in considerable quant.i.ties. In this country, macaroni and vermicelli are frequently used in soups.

[Ill.u.s.tration: MACARONI.]

MANNA KROUP PUDDING.

1302. INGREDIENTS.--3 tablespoonfuls of manna kroup, 12 bitter almonds, 1 pint of milk, sugar to taste, 3 eggs.

_Mode_.--Blanch and pound the almonds in a mortar; mix them with the manna kroup; pour over these a pint of boiling milk, and let them steep for about 1/4 hour. When nearly cold, add sugar and the well-beaten eggs; mix all well together; put the pudding into a b.u.t.tered dish, and bake for 1/2 hour.

_Time_.--1/2 hour.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

MANNA KROUP, SEMORA, or SEMOLINA, are three names given to a flour made from ground wheat and rice. The preparation is white when it is made only of these materials; the yellow colour which it usually has, is produced by a portion of saffron and yolks of eggs. Next to vermicelli, this preparation is the most useful for thickening either meat or vegetable soups. As a food, it is light, nutritious, wholesome, and easily digested. The best preparation is brought from Arabia, and, next to that, from Italy.

MANSFIELD PUDDING.

1303. INGREDIENTS.--The crumb of 2 rolls, 1 pint of milk, sugar to taste, 4 eggs, 2 tablespoonfuls of brandy, 6 oz. of chopped suet, 2 tablespoonfuls of flour, 1/2 lb. of currants, 1/2 teaspoonful of grated nutmeg, 2 tablespoonfuls of cream.

_Mode_.--Slice the roll very thin, and pour upon it a pint of boiling milk; let it remain covered close for 1/4 hour, then beat it up with a fork, and sweeten with moist sugar; stir in the chopped suet, flour, currants, and nutmeg. Mix these ingredients well together, moisten with the eggs, brandy, and cream; beat the mixture for 2 or 3 minutes, put it into a b.u.t.tered dish or mould, and bake in a moderate oven for 1-1/4 hour. Turn it out, strew sifted sugar over, and serve.

_Time_.--1-1/4 hour. _Average cost_, 1s. 3d.

_Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.

MARLBOROUGH PUDDING.

1304. INGREDIENTS.--1/4 lb. of b.u.t.ter, 1/4 lb. of powdered lump sugar, 4 eggs, puff-paste, a layer of any kind of jam.

_Mode_.--Beat the b.u.t.ter to a cream, stir in the powdered sugar, whisk the eggs, and add these to the other ingredients. When these are well mixed, line a dish with puff-paste, spread over a layer of any kind of jam that may be preferred, pour in the mixture, and bake the pudding for rather more than 1/2 hour.

_Time_.--Rather more than 1/2 hour. _Average cost_, 1s.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

MARMALADE AND VERMICELLI PUDDING.

1305. INGREDIENTS.--1 breakfastcupful of vermicelli, 2 tablespoonfuls of marmalade, 1/4 lb. of raisins, sugar to taste, 3 eggs, milk.

_Mode_.--Pour some boiling milk on the vermicelli, and let it remain covered for 10 minutes; then mix with it the marmalade, stoned raisins, sugar, and beaten eggs. Stir all well together, put the mixture into a b.u.t.tered mould, boil for 1-1/2 hour, and serve with custard sauce.

_Time_.--1-1/2 hour. _Average cost_. 1s.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

MARROW DUMPLINGS, to serve with Roast Meat, in Soup, with Salad, &c.