Page:The Boston cooking-school cook book (1910).djvu/727

  Panachées, 481.
  Peach, 413.

Meringues for Pies, Puddings, and
  Desserts, 479-481.

Mexican Jelly Salad, with Tomato
  Mayonnaise, 335.

Milk, 9.
  and Water Bread, 54.
  Composition of, 9.
  Condensed, 9.
  Frosting, 529.
  Malted, 9.
  Sherbet, 437.
  to Scald, 586.
  Toast I, 68.
  Toast II, 68.
  why it Sours, 9.

Mince Meat, English, 472.
  Meat (without Alcoholic Liquor), 472.
  Meat I, 471.
  Meat II, 471.
  Pie, Mock, 472.
  Pies, 470.

Mineral Matter, 192.
  Waters, 4.

Mint Julep, 42.
  Sauce, 276.

Minuten Fleisch, 228.

Mirrors and Windows, to Wash, 588.

Mocha Cake, 503.
  Cakes, 518.
  Cakes, Walnut, 513.
  Frosting, 518, 531.
  Soufflé, 397.

Mock Almonds, 146.
  Bisque Soup, 140.
  Cherry Pie, 472.
  Crabs, 371.
  Indian Pudding, 394.
  Mince Pie, 472.
  Terrapin, 262.
  Turtle Soup, 127.

Moisture, 15.

Molasses Candy, 537.
  Candy, Velvet, 537.
  Cookies, 485.
  Cookies, Soft, 186.
  Pound Cake, 520.
  Sauce, 407.

Mollusks, Bivalve, 155.

Mont Blanc, 425.

Monte Carlo Salad, 341.

Moonshine Cake, 503.

Moulded Chicken, Sauterne Jelly, 387.
  Fish, Normandy Sauce, 170.
  Salmon, Cucumber Sauce, 386.
  Snow, 412.
  Russian Salad, 335.

Mousse, 433.
  Cardinal, with Iced Madeira
  Sauce, 456.
  Chicken, 374.
  Chocolate, 455.
  Coffee, 454.
  Marron, 455.
  Pineapple, 455.
  Spring, 384.
  Strawberry, 454.
  Sweetbread, 367.

Mucilage, 7.

Muffins, Berkshire, 75.
  Berry I (without Eggs), 72.
  Berry II, 72.
  Graham I, 73.
  Graham II, 73.
  Grilled, 66.
  Health Food, 67.
  Hominy, 66.
  Imperial, 67.
  Oatmeal, 73.
  Oatmeal, Raised, 66.
  One Egg, I, 72.
  One Egg, II, 72.
  Queen of, 73.
  Raised, 65.
  Rice, 73.
  Rice, Raised, 66.
  Rye, I, 74.
  Rye, II, 74.
  Twin Mountain, 71.
  Zante, 77.

Mulligatawny Soup, 127.

Mush, Corn Meal, Fried, 88.
  Hominy, Fried, 88.
  Oatmeal, with Apples, 87.

Mushes, Fried, 87.

Mushroom Caps, Stuffed, 200, 250.
  Sauce, Brown, I, 268.
  Sauce, Brown, II, 268.
  Soup, 124.
  Soup, Cream of, 124.

Mushrooms, 282.
  à l'Algonquin, 306.
  à la Sabine, 305.
  Allamande, 306.
  Baked, in Cream, 305.
  Broiled, 305.
  Sautéd, 305.
  Stewed, 304.
  Stewed, in Cream, 304.
  Stuffed, 306.
  Under Glass I, 306.
  Under Glass II, 307.

Mussels, 155.

Mustard, 13.
  how to Mix, 587.

Mutton, 215.
  Broth, Scotch, 221.
  Chops, 215.
  Chops, à la Signora, 216.
  Chops, Breaded, 216.
  Chops, Pan-broiled, 215.
  Curry, 220.
  Cutlets, à la Maintenon, 217.
  English, Southdown, 214.
  Flavor of, 214.
  Leg, Boiled, 217.
  Leg, Braised, 218.
  Minced, 564.
  Myosin, 191.
  Saddle of, to Carve, 219.
  Saddle of, with Currant Jelly
  Sauce, 219.
  Saddle of, with Mint Sauce, 219.