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

to the person she dreads or dislikes. MILLET PUDDING. Wash three spoonfuls of the seed, put it into a dish with a crust round the edge, pour over it as much new milk as will nearly fill the dish, two ounces of butter warmed with it, sugar, shred lemon peel, and a dust of ginger and nutmeg. As you put it in the oven, stir in two beaten eggs, and a spoonful of shred suet. MINCE PIES. Of scraped beef, free from skin and strings, weigh two pounds, of suet picked and chopped four pounds, and of currants nicely cleaned and perfectly dry, six pounds. Then add three pounds of chopped apples, the peel and juice of two lemons, a pint of sweet wine, a nutmeg, a quarter of an ounce of cloves, the same of mace, and pimento, in the finest powder. Mix the whole well together, press it into a deep pan, and keep it covered in a dry cool place. A little citron, orange, and lemon peel, should be put into each pie when made. The above quantity of mince meat may of course be reduced, in equal proportions, for small families.--Mince pies without meat, are made in the following manner. Pare, core, and mince six pounds of apples; shred three pounds of fresh suet, and stone three pounds of raisins minced. Add to these, a quarter of an ounce each of mace and cinnamon, and eight cloves, all finely powdered. Then three pounds of the finest powder sugar, three quarters of an ounce of salt, the rinds of four and the juice of two lemons, half a pint of port, and half a pint of brandy. Mix well together, and put the ingredients into a deep pan. Prepare four pounds of currants, well washed and dried, and add them when the pies are made, with some candied fruit. MINCED BEEF. Shred fine the underdone part, with some of the fat. Put it into a small stewpan with some onion, or a very small quantity of shalot, a little water, pepper and salt. Boil it till the