522 
THE TROPICAL AGRICULTURIST [Ffb. 1, 1900. 
Frankfort— tablets. — 5 oz. flour ; 2^ oz. potato- 
flour ; 3J oz. sugar ; 3 oz. butter ; 3 eggs ; ^ nutmeg, 
grated ; 8 cloves, pounded. 
Stir butter aud sugar 10 mins.; and yo^ks, one 
by one ; spices, stiff white of eggs add flour. 
Roll out paste thin on oven-tin ; sprinkle some 
cliopped lemon-peel and bake it light brown- 
Cut up in bars. 
Tapioca-dish. — 1| pint milk ; 4^ oz. tapioca ; 2 
eggs; 2 oz. sugar ; 1^ oz. butter ; some grated 
nutmeg. 
Boil milk ; add tapioca and stir well till done. 
Add sugar, butter and nutmeg. Let it cool down ; 
add beaten yolks, and last of all white of eggs, 
beaten up stiff. Bake brown in baking-dish 
in oven. 
Sausage-rolls. — 4 (small) rolls ; 3^ oz. chopped 
beef ; A\ oz. chopped pork ; some chopped onions ; 
3 teaspoonf uls milk ; pepper, salt, nutmeg to 
taste; chopped parsley. 
Cut tops off rolls and hollow them out; rub 
inside with butter ; fill with meat, dressed with 
other ingredients. Put on tops again, rub outside 
with butter ; bake in oven till crisp. 
Rissoles. — 12 oz. meat, fish or shrimps ; 2 oz. 
butter; 1 oz. flour; J pint bovril ; salt and nut- 
meg ; 1 egg ; chopped parsley. 
Mix butter and flour well : add Ivarm bovril ; 
boil a few minutes ; add egg, chopped meat and 
spices. Let mixture cool down ; divide into 
balls or cones ; roll well in flour ; fry in hot fat till 
brown. Serve with sprigs of parsley, slightly fried. 
Gelantme. — lib. scraps of meat; nutmeg and 
pepper to taste ; 1 onion, chopped fine ; parsley 
chopped; lemon juice; \ pint water; ^ oz, 
gelatine. 
Chop meat fine, mix with spices and put in 
mould ; pour water over it in which gelatine 
has been dissolved ; boil all 1|- hr. in bain marie. 
Gelantine may be rolled in tripe and cloth, boil 
1-J hr. and press 24 hrs. between two dishes 
under weight. Serve with aspic. 
Chopped Meat in Tripe (Old Dutch Recipe), — 
5 lb. beef ; 2^ lb. pork ; 1 oz. salt ; 2|- nutmegs, 
grated ; 35 cloves, pounded ; J oz. pepper. Wash 
meat and cut up into thin pieces ; mince and 
season with spices ; leave it one night. Soak 
pieces of tripe well in tepid water, clean well 
both sides'and fill with meat, not too stiff. Sew 
them up and boil 2 hrs. well with salt ; prick 
with fork from time to time. Hang them up 1 hr. 
and store in earthern pots with 3 parts vinegar 
and 1 part water. Skim off fat after cooling aud 
keep this for frying. 
Shut pots with damp vegetable-parchment 
covers. 
To this list we may add the following summary 
of the qualities of the nutmeg : — 
Banda Nutmeg is indispensable in a palatable 
aud wholesome preparation of divers vegetables, 
cauliflower, spinach, onions, endive, turnips, etc. 
Banda Nutmeg is indispensable in all sorts of 
minced and chopped meats. 
Banda Nutmeg is indispensable in various 
piquant sauces. 
Banda Nutmog is indispensable in the yolk of 
eggs beaten up with brandy or cognac (egg-nog, a 
j^iqueur iu great favour in Holland ). 
Banda Nutmeg and Mace are indispensable in 
all soups (the mac9 to be boiled quickly in a little 
cotton bag). 
Banda Nutmeg is indispensable in several arti- 
cles of pastry, as English "^/MOT^M(idiw^," Dutch 
" Speculaas," etc. 
Banda Nutmeg is indispensable in the egg-sauce 
with asparagus and in mashed and stewed pota- 
toes. 
Banda Nutmeg is an excellent ingredient in the 
kitchen, and may be appropriately used to season 
vegetables, made dishes and flour-puddings. 
Banda Nutmeg is invaluable in seasoning every 
description of preserved meats, sausages and brawn. 
Banda Nutmeg gives an additional relish to the 
dishes. 
Banda Nutmeg-Tincture — Grate three ounces of 
nutmeg, put the powder into a quart bottle and 
fill it up with good brandy or spirits of wine, cork 
it, and shake it well every day for a fortnight, 
then pour off the liquid, leaving the sediment 
behind. Put the tincture into small bottles, cork 
these closely and store for use. Probable cost, 
according to the quality of the spirit. Sufficient, 
three drops to flavour half a pint of liquid. 
Nutmeg-skin Preserve and Truffles. — The fleshy 
outer skin of the fruit are generally left in the 
gardens, they may however be used to prepare an 
excellent home-made jam {maniesan pala). Stored 
in shallow pits they will also produce a fine edible 
truffle {djamoer pala). 
MEDICINAL PROPERTIES OF NUTMEG AND 
MACE. 
Besides the instance of the use of this nut for 
its medicinal qualities, mentioned in one of the 
first columns, showing that it was used in Persia 
about 90S, Paulini quoted more than 138 cases 
of disease in which the myristica fragrans Houtt. 
may be applied, and there exists a volum- 
inous literature on the subject. In the Moluccan 
Archipelago it has of old been used in case of 
dysentery, headaches and other nervous disorders. 
With the characteristic love of Eastern nations for 
stimulants, they were also the first to discover that 
it contained pronounced aphrodisiac qualities. 
For skin and hair-ointment used as an embroca- 
tion in cases of cold, against sores and erup- 
tions but especially against stomach-colics and 
hemorrhoids. 
Even carrying nuts about one has been found 
beneficial in many cases and especially against 
rheumatism. 
We quote the following recipes : — 
Banda-Nutmeg. A spoonful of it grated with 
brandy and sugar is a pleasant, warming and in- 
expensive anodyne against sudden cramps aud 
stomach-colics. 
Banda Nutmeg, pounded fine and mixed with 
oil, fat or ointment is an excellent embrocation 
against rheumatic complaints. 
Banda Nutmeg, used as a condiment in the pre- 
paration of vegetables, meats and other food, pro- 
motes the digestion, and acts as a preventive 
against spasms and other disagreeable sensations 
after a meal. 
Banda Nutmeg acts gently stimulating on the 
organs secreting' saliva, bile and gastric juiceS| 
