Macaroni, Italian Style, The Boston Cooking-School Cook Book, p. 91
October 13
1 cup macaroni                         1 1/2 cups scalded milk
2 tablespoons butter               2/3 cup grated cheese
2 tablespoons flour                  Salt and paprika
                 1/4 cup finely chopped cold boiled ham
Break macaroni in one-inch pieces and cook in boiling salted water, drain, and reheat in sauce made of butter, flour, and milk, to which is added cheese. As soon as cheese is melted, season with salt and paprika, and turn on to a serving dish. Sprinkle with ham, and garnish with parsley.

*Macaroni, Virginia Style, January 26
Break one and one-half cups macaroni in one-inch pieces and cook in boiling salted water twenty minutes; drain in colander and pour over one quart cold water. Put half in buttered baking dish, dot over with one-half tablespoon butter and sprinkle with one-half teaspoon mustard and one-fourth cup grated cheese; repeat, pour over one and one-half cups white sauce, cover with dried bread crumbs mixed with one tablespoon butter and bake in a hot oven until crumbs are brown.

Macaroni with Tomato Sauce, The Boston Cooking-School Cook Book, p. 91
February 25
Reheat Boiled Macaroni in one and one-half cups of Tomato Sauce I, sprinkle with grated cheese, and serve; or prepare as Baked Macaroni, using Tomato in place of White Sauce.

Macaroni with White Sauce, The Boston Cooking-School Cook Book, p. 90
3/4 cup macaroni broken in               2 quarts boiling water
inch pieces                                          1 tablespoon salt
                             1 1/2 cups White Sauce
Cook as for Boiled Macaroni, and reheat in White Sauce.
White Sauce. Melt two tablespoons butter, add two tablespoons flour with one-half teaspoon salt, and pour on slowly one and one-half cups scalded milk.

Macaroon Cream, The Boston Cooking-School Cook Book, p. 424
August 16, September 2
1/4 box gelatine or                               Yolks 3 eggs
1 tablespoon granulated                     1/3 cup sugar
gelatine                                                 1/8 teaspoon salt
1/4 cup cold water                               2/3 cup pounded macaroons
2 cups scalded milk                            1 teaspoon vanilla
                                   Whites 3 eggs
Soak gelatine in cold water. Make custard of milk, yolks of eggs, sugar, and salt; add gelatine, and strain into pan set in ice-water. Add macaroons and flavoring, stirring until it begins to thicken; then add whites of eggs beaten stiff, mould, chill, and serve garnished with macaroons.

*Macaroon Ice Cream, September 17
Dry and pound macaroons; there should be one cup. Add one quart thin cream, three-fourths cup sugar, and one-tablespoon vanilla. Freeze, using three parts finely crushed ice to one part rock salt.

Maître d’Hôtel Potatoes, The Boston Cooking-School Cook Book, p. 312
January 5, March 21, April 3, April 6, June 5, July 8, July 28, September 19
Wash, pare, and shape potatoes in balls, using a French vegetable cutter, or cut potatoes in one-half inch cubes. There should be two cups. Soak fifteen minutes in cold water, and cook in boiling salted water to cover until soft. Drain, and add Maître d’Hôtel Butter.

Maître d’Hôtel Butter, The Boston Cooking-School Cook Book, p. 312
June 16, August 12
Cream three tablespoons butter, add one teaspoon lemon juice very slowly, one-half teaspoon salt, one-eighth teaspoon pepper, and one-half tablespoon finely chopped parsley.

Malaga Salad, The Boston Cooking-School Cook Book, p. 339
March 17
Remove skins and seeds from white grapes; add an equal quantity of English walnut meats, blanched and broken in pieces. Marinate with French Dressing. Serve on lettuce leaves and garnish with Maraschino cherries.

Manhattan Pudding, The Boston Cooking-School Cook Book, p. 451
February 8
1 1/2 cups orange juice               1 pint heavy cream
1/4 cup lemon juice                     1/2 cup powdered sugar
Sugar                                           1/2 tablespoon vanilla
                    2/3 cup chopped walnut meats
Mix fruit juices and sweeten to taste. Turn mixture in brick mould. Whip cream, and add sugar, vanilla, and nut meats; pour over the first mixture to overflow mould; cover with buttered paper, fit on cover, pack in salt and ice, and let stand three hours.

*Manhattan Pudding, July 19
Pick over one quart strawberries, sprinkle with one cup granulated sugar, let stand two hours. Squeeze through cheese-cloth and add one cup water and lemon juice to taste. Turn mixture into mould. Beat one pint cream until stiff and add one-half cup powdered sugar, one-half teaspoon vanilla, and two-thirds cup rolled macaroons. Pour over fruit mixture to overflow mould. Cover, pack in rock salt and finely crushed ice, using equal parts, and let stand three hours.

Maple Mousse, The Boston Cooking-School Magazine, Volume X,  p. 55 (June-July 1905)
April 5
Add three-fourths a cup of maple syrup to a pint of double cream, then beat the mixture with a Dover egg- beater until it is thick to the bottom of the bowl. Turn into a mould lined with waxed paper, filling the mould to overflow. Spread a paper over the top, press down the cover, and bury in equal measures of fine-crushed ice and salt.

Marguerites, The Boston Cooking-School Cook Book, p. 493
January 20, January 22, February 15, November 8
Marguerites I
2 eggs                              1/4 teaspoon baking powder
1 cup brown sugar           1/3 teaspoon salt
1/2 cup flour                     1 cup pecan nut meats, cut in small pieces
Beat eggs slightly, and add remaining ingredients in the order given. Fill small buttered tins two-thirds full of mixture, and place pecan nut meat on each. Bake in a moderate oven fifteen minutes.

Marguerites II
1 1/2 cup sugar                            2 tablespoons shredded cocoanut
1/2 cup water                               1/4 teaspoon vanilla
5 marshmallows                           1 cup English walnut meats
Whites 2 eggs                               Saltines
Boil sugar and water until syrup will thread. Remove to back of range and add marshmallows cut in pieces. Pour onto the whites of eggs beaten until stiff; then add cocoanut, vanilla, and nut meats. Spread saltines with mixture and bake until delicately browned.

*Marmalade Sandwiches, October 17
Remove end slice from loaf of bread. Spread end of loaf evenly with butter which has been creamed. Cut off a thin slice and repeat until number of slices required are prepared. Spread with orange marmalade, put together in pairs and press together. Remove crusts and cut in halves crosswise. Put in pan and bake in a hot oven until delicately browned on both sides, turning once during the browning.

*Marshmallow Pudding, December 15
April 19, September 20, October 31
Dissolve one tablespoon granulated gelatine in one cup boiling water, add one cup sugar, and as soon as dissolved set bowl containing mixture in pan of ice water; then add whites three eggs and one and one-half teaspoons vanilla sand beat until mixture thickens. Turn into shallow pan and let stand until chilled. Cut in pieces the size and shape of marshmallows; roll in macaroons which have been dried and rolled. Serve with cream.

*Marshmallow Sauce, April 26
May 24, July 12
Cut one-fourth pound marshmallows in pieces and melt in double boiler. Dissolve one cup confectioners sugar in one-fourth cup boiling water, add to marshmallows and stir until thoroughly blended. Turn into a bowl and cool before serving.

*Martinique French Dressing, January 28
Mix one-half teaspoon salt, one-fourth teaspoon pepper, two tablespoons vinegar, four tablespoons olive oils, one-half tablespoon finely chopped green pepper, and one-half teaspoon finely chopped parsley. Chill thoroughly and shake before using.

Maryland Chicken, The Boston Cooking-School Cook Book, p. 249
February 22
Dress, clean, and cut up two chickens. Sprinkle with salt and pepper, dip in flour, egg, and crumbs, place in a well-greased dripping-pan, and bake thirty minutes in a hot oven, basting after first five minutes of cooking with one-third cup melted butter. Arrange on platter and pour over two cups Cream Sauce.

*Maryland Fried Chickens, May 6
Clean, singe, and cut into pieces for serving, two young chickens. Plunge in cold water, drain but do not wipe. Sprinkle with salt and pepper, and coat thickly with flour, having as much flour adhere to chicken as possible. Try out one pound fat salt pork cut in pieces, and cook chicken slowly in fat until tender and well browned, turning frequently. Serve with white sauce made of half milk and half cream.

Mashed Potatoes, The Boston Cooking-School Cook Book, p. 311
January 4, January 16, February 24, April 2, May 13, May 26, June 2, June 9, June 25, June 30, July 3, July 16, July 19, August 6, August 16, August 27, September 2, September 13, September 22, September 27, October 21, November 22, December 16
To five riced potatoes add three tablespoons butter, one teaspoon salt, few grains pepper, and one-third cup hot milk; beat with fork until creamy, reheat, and pile lightly in hot dish.

Mashed Sweet Potatoes, The Boston Cooking-School Cook Book, p. 317
January 7, January 8, January 29, February 17, March 29, October 4, October 18, December 20 
To two cups riced sweet potatoes add three tablespoons butter, one-half teaspoon salt, and hot milk to moisten. Beat until light, and pile on a vegetable dish.

Mashed Turnip, The Boston Cooking-School Cook Book, p. 304
January 24, February 12, March 4, April 14, November 1, November 13, November 21, November 26, December 13, December 27
Wash and pare turnips, cut in slices or quarters, and cook in boiling salted water until soft. Drain, mash, and season with butter, salt, and pepper.

Mayonnaise Dressing, The Boston Cooking-School Cook Book, p. 326
March 25, June 24, August 15
Mayonnaise Dressing I
1 teaspoon mustard                             Yolks 2 eggs
1 teaspoon salt                                     2 tablespoons lemon juice
1 teaspoon powdered sugar               2 tablespoons vinegar
Few grains cayenne                            1 1/2 cups olive oil
Mix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon of vinegar. Add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with vinegar or lemon juice. Add oil, and vinegar or lemon juice alternately, until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. A smooth consistency may be restored by taking yolk of another egg and adding curdled mixture slowly to it. It is desirable to have bowl containing mixture placed in a larger bowl of crushed ice, to which a small quantity of water has been added. Olive oil for making Mayonnaise should always be thoroughly chilled. A silver fork, wire whisk, small wooden spoon, or Dover Egg-beater may be used as preferred. If one has a Keystone Egg-beater, dressing may be made very quickly by its use. Mayonnaise should be stiff enough to hold its shape. It soon liquefies when added to meat or vegetables; therefore it should be added just before serving time.

Mayonnaise Dressing II
Use same ingredients as for Mayonnaise Dressing I, adding mashed yolk of a “hard-boiled” egg to dry ingredients.
                                                               French Chef

Meringue, What to Have for Dinner, p 45
Whites 2 eggs                    1/2 teaspoon vanilla
                4 tablespoons granulated sugar
Beat whites of eggs until very stiff and add sugar, gradually, continuing the beating; then add flavoring.

Meringues, For Pies Puddings and Desserts, The Boston Cooking-School Cook Book, p. 479
August 13
Eggs for meringues should be thoroughly chilled, and beaten with silver fork, wire spoon, or whisk. Where several eggs are needed, much time is saved by using a whisk. Meringues on pies, puddings, or desserts may be spread evenly, spread and piled in the centre, put on lightly by spoonfuls, or spread evenly with part of the mixture, the remainder being forced through a pastry bag and tube.
Meringues I and III should be baked fifteen minutes in slow oven. Meringue II should be cooked eight minutes 480in moderate oven; if removed from oven before cooked, the eggs will liquefy and meringue settle; if cooked too long, meringue is tough.

Meringue I, The Boston Cooking-School Cook Book, p. 480
Whites 2 eggs                                          1/2 teaspoon lemon extract or
2 tablespoons powdered sugar               1/4 teaspoon vanilla
Beat whites until stiff, add sugar gradually and continue beating, then add flavoring.

Meringue II, The Boston Cooking-School Cook Book, p. 480
Whites 3 eggs                                          1/2 teaspoon lemon extract or
7 1/2 tablespoons powdered sugar     1/3 teaspoon vanilla
Beat whites until stiff, add four tablespoons sugar gradually, and beat vigorously; fold in remaining sugar, and add flavoring. 

Meringue III, The Boston Cooking-School Cook Book, p. 480
Whites 4 eggs                     7/8 cup powdered sugar
                   2 tablespoons lemon juice
Put whites of eggs and sugar in bowl, beat mixture until stiff enough to hold its shape, add lemon juice drop by drop, continuing the beating. It will take thirty minutes to beat mixture sufficiently stiff to hold its shape, but when baked it makes a most delicious meringue.

Meringues Glacées, or Kisses, The Boston Cooking-School Cook Book, p. 480
Whites 4 eggs                           1 1/4 cups powdered sugar or
1/2 teaspoon vanilla                  1 cup fine granulated
Beat whites until stiff, add gradually two-thirds of sugar, and continue beating until mixture will hold its shape; fold in remaining sugar, and add flavoring. Shape with a spoon or pastry bag and tube on wet board covered with letter paper. Bake thirty minutes in very slow oven, remove from paper, and put together in pairs, or if intending to fill with whipped cream or ice cream remove soft part with spoon and place meringues in oven to dry.

Milk Frosting, The Boston Cooking-School Cook Book, p. 529
1 1/2 cups sugar               1 teaspoon butter
1/2 cup milk                     1/2 teaspoon vanilla
Put butter in saucepan; when melted, add sugar and milk. Stir, to be sure that sugar does not adhere to saucepan, heat to boiling-point, and boil without stirring thirteen minutes. Remove from fire, and beat until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon. Crease as soon as firm.

*Milk Sherbet, July 17
August 25
Mix juice of three lemons and one and one-half cups sugar, stirring constantly while adding slowly four cups milk; if added too rapidly mixture will have a curdled appearance, which is unsightly, but will not affect the quality of sherbet. Freeze and serve.

Milk Toast, The Boston Cooking-School Cook Book, p. 68
Milk Toast I
1 pint scalded milk                         1/2 teaspoon salt
2 tablespoons butter                       Cold water
2 1/2 tablespoons bread flour         6 slices dry toast
Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring constantly until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all.

Milk Toast II
Use ingredients given in Milk Toast I, omitting cold water, and make as Thin White Sauce. Dip toast in sauce.

Mince Pie, The Boston Cooking-School Cook Book, p. 470
November 13, November 26
Mince pies should be always baked with two crusts. For Thanksgiving and Christmas pies, Puff Paste is often used for rims and upper crusts, but is never satisfactory when used for under crusts.

Mint Sauce The Boston Cooking-School Cook Book, p. 276
May 17
1/4 cup finely chopped mint leaves                     1 tablespoon powdered 
1/2 cup vinegar                                                       sugar
Add sugar to vinegar; when dissolved, pour over mint and let stand thirty minutes on back of range to infuse. If vinegar is very strong, dilute with water.

*Miss Daniel’s Meat Loaf, May 7
Watch video
Chop one pound fresh pork, one pound veal, and two pounds beef. Mix and add one cup bread crumbs, one cup milk, one tablespoon salt, one-eighth teaspoon pepper and three eggs, slightly beaten. Shape in loaf, put in pan and lay across top six slices fat salt pork. Roast one and one-half hours, basting every ten minutes, at first with one-half cup hot water, and then with fat in pan. Remove to platter, pour around tomato or brown sauce and garnish with parsley.

*Mock Angel Cake, February 1
Mix and sift one cup sugar, one and one-third cups flour, three teaspoons baking powder and one-third teaspoon salt, four time. Pour on gradually while stirring constantly two-thirds cup hot scalded milk. Fold in whites of two eggs beaten until stiff, and add one teaspoon vanilla. Turn into an unbuttered angel-cake pan, and bake in a moderate oven forty minutes.

Mock Bisque Soup, The Boston Cooking-School Cook Book, p. 141
February 2, April 1, August 1, August 12, November 4, December 8
1/2 can tomatoes                       Bit of bay leaf
2 teaspoons sugar                         3/4 cup stale bread crumbs
1/4 teaspoon soda                         4 cups milk
1/2 onion, stuck with 6 cloves      1/2 teaspoon salt
Sprig of parsley                                1/8 teaspoon pepper
                              1/3 cup butter
Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serve with croûtons, crisp crackers, or Souffléd crackers.

Mock Bouillon, A New Book of Cookery, p. 64
March 3, June 2, October 25
2 quart cans tomatoes                   2 cloves
4 stalks celery                                 Blade of mace
8 slices carrot                                 1/4 cup Sherry
1/2 onion sliced                               1/2 teaspoon salt
1 small green pepper                      1/8 teaspoon pepper
Put tomatoes in saucepan, and add celery cut in pieces, carrot, onion, pepper (from which seeds have been removed), cloves, and mace. Bring to the boiling point and let simmer fifteen minutes. Strain, and add Sherry, salt, and pepper. Cool and clear. Serve in bouillon cups.

*Mock Hollandaise Sauce, November 4
June 26, July 18
Melt two tablespoons butter, add two tablespoons flour and stir until well blended; then add one-half cup of milk, one-half teaspoon salt, one-eighth teaspoon pepper and a few grains of cayenne, and bring to boiling point. Stir in the yolks of two eggs, one-half cup butter, bit by bit, and one tablespoon lemon juice.

*Mock Sausages, January 3
Pick over one-half cup lima beans and soak overnight in cold water to cover. Drain and cook in boiling, salted water until soft; then force through a purée strainer; there should be three-fourths cup pulp. Add one-third cup rolled dried bread crumbs, three tablespoons heavy cream or butter, a few grains pepper, one-fourth teaspoon salt, one-half teaspoon sage, and one egg beaten slightly. shape in the form of sausages, dip in crumbs, egg, and crumbs, and fry in olive oil. Drain, arrange on serving dish, and garnish with fried apple rings.

*Mock Sweetbreads, August 24
Chop one pound veal, add two ounces chopped fat salt pork, and work until blended; then add two-thirds cup soft bread crumbs, two eggs, one-third cup flour, one-half cup milk, one-half teaspoon salt, and one-eighth teaspoon pepper. Form into eight pieces, dot over with butter, using one and one-half tablespoons, and pour around three-fourths cup chicken stock. Cover and bake one hour, basting every ten minutes. Pour around white or tomato sauce.

Molasses Sauce, The Boston Cooking-School Cook Book, p. 407
August 7, September 18
1 cup molasses                             2 tablespoons lemon juice or
11/2 tablespoons butter               1 tablespoon vinegar
Boil molasses and butter five minutes; remove from fire and add lemon juice.

*Monroe Sauce, May 26
Make a syrup by boiling two cups brown sugar and two-thirds cup boiling water twelve minutes. Add four tablespoons cold water to two teaspoons cornstarch and stir until smooth; then add gradually while stirring constantly, to syrup and let simmer forty minutes. Add four tablespoons butter, four tablespoons sherry wine, one teaspoon vanilla, slight grating nutmeg and a few grains salt, and serve at once.

Montrose Pudding, A New Book of Cookery, p. 288Montrose Pudding
March 15, December 20
Line a melon mould with Lemon Ice, fill with Maraschino Cream, cover with buttered paper, adjust cover, pack in salt and ice, using one part salt to two parts salt and ice, and let stand three hours. Remove to serving dish and garnish with Maraschino Cream, forced through a pastry bag and tube, crystallized mint leaves and glacéd cherries.
Lemon Ice — Make a syrup by boiling four cups water and two cups sugar twenty minutes. Add three-fourths cup lemon juice, cool, strain and freeze.
Maraschino Cream — Beat one pint heavy cream, until stiff. Add one-half cup powdered sugar, two tablespoons Maraschino and a few grains salt.

*Moquin Salad, July 27
Arrange thin slices of pineapple on lettuce leaves for individual service. Work a cream cheese and moisten with French dressing. Force through a potato ricer over pineapple. Serve with French dressing.

Mosaic Sandwiches, A New Book of Cookery, p. 381
January 14, May 5, October 14
Mosaic SandwichesCut three slices each of white and graham bread one-half inch in thickness. Spread a slice of white bread with creamed butter and place a slice of graham on it; spread this with creamed butter and place on it a slice of white bread; repeat this process, beginning with a slice of graham. Put both piles in a cool place under a light weight. When butter has become firm, trim each pile evenly and cut each pile in three one-half-inch slices. Spread these with butter and put together in such as way that a white block will alternate with a graham one. Place again in a cool place under a light weight, and when butter has become perfectly hard cut in thin slices for serving, Arrange on a plate covered with a doily.

*Moulded Cheese with Bar-le-duc Strawberries, March 20
Mash cream cheese and press into a cone-shaped mould. Remove from mould to serving dish. Cover with whipped cream, sweetened with powdered sugar and pour around Bar-le-duc strawberries.

Moulded Fish, Normandy Sauce, The Boston Cooking-School Cook Book, p. 170
November 11
Remove skin and bones from a thick piece of halibut, finely chop fish, and force through a sieve (there should be one and one-third cups). Pound in mortar, adding gradually whites two eggs. Add one and one-fourth cups heavy cream, and salt, pepper, and cayenne to taste. Turn into a buttered fish-mould, cover with buttered paper, set in pan of hot water, and bake until fish is firm. Turn on serving dish and surround with
Normandy Sauce. Cook skin and bones of fish with three slices carrot, one slice onion, sprig of parsley, bit of bay leaf, one-fourth teaspoon peppercorns, and two cups cold water, thirty minutes, and strain; there should be one cup. Melt two tablespoons butter, add three tablespoons flour, fish stock, one-third cup heavy cream, and yolks two eggs. Season with salt, pepper, cayenne, and Sauterne.

*Moulded Salmon, August 14
Cook one cup stale bread crumbs and one cup milk to a smooth paste. Add four tablespoons butter, one cup flaked cooked salmon, one-half teaspoon salt and one-eighth teaspoon pepper; then cut in whites of two eggs, beaten until stiff. Fill buttered individual moulds two-thirds of mixture. Set in pan of hot water, cover with buttered paper, and bake in a moderate oven until firm. Garnish with slices of hard-boiled eggs and parsley.

Moulded Snow, The Boston Cooking-School Cook Book, p. 412
January 3, November 7
Make same as Rebecca Pudding and serve with Chocolate Ice.

Moulded Spinach, A New Book of Cookery, p. 175
January 2, January 9, January 13, February 11, February 25, March 5, April 12, April 24, November 5, November 11, November 19, November 23
Moulded SpinachPick over and wash one peck spinach. Cook in an uncovered vessel with a large quantity of boiling, salted water, to which have been added two-thirds teaspoon soda and one teaspoon sugar. Drain very thoroughly and finely chop. Season with one-third cup butter and three-fourths teaspoon salt, and reheat. Press into a buttered border mould, and keep in a warm place until serving time. Remove to hot platter and fill centre with seasoned, small boiled beets. Pour around one and one-half cups of White Sauce, and surround with four hard-boiled eggs, cut in sixth, lengthwise.

Mousselaine Sauce, A New Book of Cookery, p. 158
3 tablespoons butter                             1/4 teaspoon salt
3 tablespoons flour                               Few grains pepper
1 cup chicken stock                               Yolks 2 eggs
1/2 cup cream                                         1/2 tablespoon lemon juice
Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, stock and cream. Bring to the boiling point and add salt and pepper. Just before serving add egg yolks, slightly beaten, and lemon juice.

*Mushrooms à la Newburg, September 25
Remove stems and peel caps from one pound mushrooms and cut in pieces. From peelings and stems make one-fourth cup stock. Put caps in double boiler with one cup thin cream, cook until tender. Drain, and use cream to make a sauce, with the addition of three tablespoons each butter and flour cooked together. To sauce add yolks two eggs, mushrooms, and stock, two tablespoons sherry wine, one teaspoon brandy, salt, and cayenne.

Mushroom à la Sabine, The Boston Cooking-School Cook Book, p. 305
July 6, July 30
Wash one-half pound mushrooms, remove stems, and peel caps. Sprinkle with salt and pepper, dredge with flour, and cook three minutes in a hot frying-pan, with two tablespoons butter. Add one and one-third cups Brown Sauce, and cook slowly five minutes. Sprinkle with three tablespoons grated cheese. As soon as cheese is melted, arrange mushrooms on pieces of toast, and pour over sauce. Garnish with parsley.

*Mushrooms on Toast, May 8
Cut stale bread in slices, shape with a round cutter and sauté in butter. Wipe mushrooms and cut in pieces; there should be two cups; the cook in two tablespoons butter five minutes. Cook one tablespoon butter and one-half teaspoon chopped shallot three minutes. Add one cup tomato purée, and let simmer three minutes; then season with salt, pepper and paprika. Arrange mushroom on six rounds of bread, pour over tomato, and sprinkle with finely chopped parsley.

Mushroom Soup, The Boston Cooking-School Cook Book, p. 124
September 6
1/2 lb. mushrooms                       1 cup boiling water
4 cups White Stock III                 1 cup heavy cream
1/4 cup pearl sago                       Yolks 2 eggs
                                 Salt and pepper
Clean and chop mushrooms, and add to stock. Cook twenty minutes and rub through a sieve. Cook sago in boiling water thirty minutes, add to stock, and as soon as boiling-point is reached, season with salt and pepper; then add cream and yolks of eggs.

Mustard Pickles, A New Book of Cookery, p. 409
January 30, September 26, November 6
Wipe four quarts small cucumbers, put in  preserving kettle and add three large cucumbers, cut in pieces, one quart green tomatoes, wipe and cut in slices, four small onions, peeled and cut in slices, four green peppers, wiped and cut in slices, one bunch of celery, chopped, and one cauliflower, separated into flowerets. Add one gallon boiling water, to which has been added one pint salt; cover and let stand over night. In the morning bring to the boiling point and let simmer until the vegetables are tender; then drain. Mix one cup flour, one cup sugar, six tablespoons mustard and one tablespoon turmeric powder; then add slowly, while stirring constantly, enough vinegar to make a paste. Stir into two quarts vinegar, brought to the boiling point, add two tablespoons celery seed, and let boil five minutes. Add the drained vegetables, again bring to the boiling point and let boil fifteen minutes.

Mutton Broth, The Boston Cooking-School Cook Book, p. 221
March 2
3 lbs. mutton (from the neck)                 Few grains pepper
2 quarts cold water                                   3 tablespoons rice or
1 teaspoon salt                                          3 tablespoons barley
Wipe meat, remove skin and fat, and cut in small pieces. Put into kettle with bones, and cover with cold water. Heat gradually to boiling-point, skim, then season with salt and pepper. Cook slowly until meat is tender, strain, and remove fat. Reheat to boiling-point, add rice or barley, and cook until rice or barley is tender. If barley is used, soak over night in cold water. Some of the meat may be served with the broth.