The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

by one into small pots, and pour the liquor over. Reserve a little syrup in the pan for those intended to be dried, warm up the fruit in it, drain them out, and put them on plates to dry in a cool oven. These plums are apt to ferment, if not boiled in two syrups; the former will sweeten pies, but will have too much acid to keep. A part may be reserved, with the addition of a little sugar, to do those that are dry, for they will not require to be so sweet as if kept wet, and will eat very nicely if boiled like the rest. One parcel may be done after another, and save much sugar, but care must be taken not to break the fruit. MAHOGANY. To give a fine colour to mahogany, let the furniture be washed perfectly clean with vinegar, having first taken out any ink stains there may be, with spirits of salt, taking the greatest care to touch the stained part very slightly, and then the spirits must be instantly washed off. Use the following liquid. Put into a pint of cold-drawn linseed oil, four pennyworth of alkanet root, and two pennyworth of rose pink. Let it remain all night in an earthen vessel, then stirring it well, rub some of it all over the mahogany with a linen rag; and when it has lain some time, rub it bright with linen cloths. Dining tables should be covered with mat, oil cloth, or baize, to prevent staining; and should be instantly rubbed when the dishes are removed, while the board is still warm. MAIDS. This kind of fish, as well as skate, requires to be hung up a day before it is dressed, to prevent its eating tough. Maids may either be broiled or fried; or if a tolerable size, the middle part may be boiled, and the fins fried. They should be dipped in egg, and covered with crumbs. MALT. This article varies very much in value, according to the quality of the barley, and the mode of manufacture. When