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

not too much; take off the flesh, and shred it very fine. Add a little salt, nutmeg, lemon peel, and the juice of a lemon. Put it into a stewpan with a dozen eggs, and a pound of butter, and keep it stirring. MUSCLE PLUM CHEESE. Weigh six pounds of the fruit, bake it in a stone jar, remove the stones, and put in the kernels after they are broken and picked. Pour half the juice on two pounds and a half of Lisbon sugar; when melted and simmered a few minutes, skim it, and add the fruit. Keep it doing very gently till the juice is much reduced, but take care to stir it constantly, to prevent its burning. Pour it into small moulds, pattipans, or saucers. The remaining juice may serve to colour creams, or be added to a pie. MUSHROOMS. Before these are prepared for eating, great care must be taken to ascertain that they are genuine, as death in many instances has been occasioned by using a poisonous kind of fungus, resembling mushrooms. The eatable mushrooms first appear very small, of a round form, and on a little stalk. They grow very fast, and both the stalk and the upper part are white. As the size increases, the under part gradually opens, and shows a kind of fringed fur, of a very fine salmon colour; which continues more or less till the mushroom has gained some size, and then it turns to a dark brown. These marks should be attended to, and likewise whether the skin can be easily parted from the edges and middle. Those that have a white or yellow fur should be carefully avoided, though many of them have a similar smell, but not so strong and fragrant, as the genuine mushroom. Great numbers of these may be produced, by strewing on an old hotbed the broken pieces of mushrooms; or if the water in which they have been washed be poured on the bed, it will nearly answer the same purpose. MUSHROOMS DRIED. Wipe them clean, take out the brown part of