Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-07-02
BY MRS. NJ. A. WILSON

fcopvrioht. 1921, by Mrs. ", A. wilson.
All rtohts feSorp6dl
MATE or Paraguay tea is the young
4V1 leaves Of the Thea Paraguaycnsis,
and belong to the holly family. 1t is
used extensively for brewing beverage
similar to the tea we use.
Matzoon-A fermented milk.
Matzoth--A form of unleavened bread
used by the Orthodox Jews.
Mawseed is the name given to poppy
seed, used for coating breads. rolls, in
cakes and cookies.
May -apple-A small fruit or wood
land plant of the barberry family. Used
for jams and marmalades and chutneys.
Also known as the American mandrake.
Mayonnaise-A salad dressing made
from yolks Of eggs, oil. vinegar or lemon
juice and seasoned with pepper, salt and
mustard.
May pot--Is the fruit Of species of
the passion vine family; found fire.
States. 1t is used for jellies, jams and
marmalades and it is also known as the
NAV apple.
| Mead-An old time beverage greatly
esteemed by our ancestors as thirst
quenching summer beverage - made
from honey, herbs, spices, ETC.; also
called honeymead.
Meal-Coarsely ground grains, such
as corn, barley, oats, rye, etc.
.Meat-Under this classification we
have the carcasses of animals that are
dressed in all large packing houses
Government inspectors are stationed to
examine the animals before and after
slaughtering for signs of disease.
The beef carcass is divided into fore
and hind quarters. The forequarter
L. al hrtg bat nj IN
neck, shin: the hindquarter contains
the loin, rump, round and shin. The
three varieties of beef are: Fancy
prime steers. fancy prime bulls and
fancy prime cows. To diferentiate
among these three varieties. the carcass
has to be studied. The cow can easily
be identified by the small, we'll
ankle at the end OF the shank and
also by the pocket made by removing
the milk bag. the flap being neatly
pinned over with wooden skewers.
The bull meat is coarse in texture,
of a dull heavy red color and the bones
are usually very large:
The steer is midway between the bull
and COW.
All beef should have a clear, creamy
fat of firm texture. Meat should be
we'll grained and OF clear appearance
and a good. clean beef odor.
Swcetbreads, kidneys, hearts and
livers are among the by-products.
Veal is the young milk fed calf,
weighing about 125 pounds when
dressed. Carcass is divided into head,
for soups, stews, etc. breast, shoulder,
loin, rack and leg, from which last
the veal outlet is cut.
Mutton-The meat of the sheep il
usually understood to be from two to
three years old. Lamb, the young sheep,
when slaughtered for the market, is
between nine months and one year old.
The cuts of mutton and lamb nre neck,
breast, shoulder, rack, loin, leg. The
hothouse lamb Is divided into fore and
hind quarters.
Pork-From the hog the cuts are
head, shoulder, back cut, ribs, beneath
the back cut, loin, belly, ham, feet.
Bacon and ham are salted and then
smoked to conserve for use later on.
Meat ExtractS-The concentrated ex :
tract or juices of meats, cooked to n
thick consistency, used for invalids and
others. for beef tea, etc.
Meat Pastes--Meats cooked until
tender and then blended with spices and
tlavorings and packed into pots and tins,
Used for sandwiches, meat pies, canapes,
appetizers, etc.
Mcdlar--A fruit belonging to the
ounce and apple family; somewhat re-
sembles the plum must be dead ripe be
fore eaten; has q tender and delicate
flesh of distinct sub acid favor and may
be used either cooked or raw.
Melons--Thc numerous varieties OF
this family can be divided into water
melons, citrus melons, muskmClons,
oantalOupe. The watermelon is grown
extensively in many of the farming
communities, particularly in the South
ern States. Said to be native of Af-
rica and requires a sandy soil.
The watermelon needs no description
as It's green exterior and variegated
shades OF green with its luscious red :
/, ripe center are known to every one.
The citrus variety of melon is al
most round, like a ball. with vuriegatcd
coat aud seedy pulp. Used for preserves
and for candied cltron.
Muskmelons and cantaloupes have
many varieties and species TO offer those
: who enjoy their succulent daintipess.
OF late years the Rocky Fords and
Nutmegs are the leading varieties.
Imported Melons-The fancy fruit
crers usually display cases Of imported
melons The Egyptian or Casaba melon
usually comes to these shores early in
November from Africa.
French melons, from July TO Noyem-
ber-More oval Nan round and weigh
from four TO six eld one-half pounds.