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

ounces of butter melted in half a pint of milk. Muffins should not be cut, but pulled open. MULBERRY SYRUP. Put the mulberries into a kettle of water, and simmer them over the fire till the juice runs from them. Squeeze out the juice, and add twice the weight of sugar. Set it over a slow fire, skim it clean, and simmer it till the sugar is quite dissolved. MULBERRY WINE. Gather mulberries on a dry day, when they are just changed from redness to a shining black. Spread them thinly on a fine cloth, or on a floor or table, for twenty-four hours, and then press them. Boil a gallon of water with each gallon of juice, putting to every gallon of water an ounce of cinnamon bark, and six ounces of sugarcandy finely powdered. Skim and strain the water when it is taken off and settled, and put it to the mulberry juice. Now add to every gallon of the mixture, a pint of white or Rhenish wine. Let the whole stand in a cask to ferment, for five or six days. When settled draw it off into bottles, and keep it cool. MULLED ALE. Boil a pint of good sound ale with a little grated nutmeg and sugar, beat up three eggs, and mix them with a little cold ale. Then pour the hot ale to it, and return it several times to prevent its curdling. Warm and stir it till it is thickened, add a piece of butter or a glass of brandy, and serve it up with dry toast. MULLED WINE. Boil some spice in a little water till the flavour is gained, then add an equal quantity of port, with sugar and nutmeg. Boil all together, and serve with toast.--Another way. Boil a blade of cinnamon and some grated nutmeg a few minutes, in a large tea-cupful of water. Pour to it a pint of port wine, add a little sugar, beat it up, and it will be ready. Good home-made wine may be substituted instead of port. MUMBLED HARE. Boil the hare, but