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

mustard is nearly as cheap as any other, and is generally preferred. MUSTY FLOUR. When flour has acquired a musty smell and taste, from dampness and other causes, it may be recovered by the simple use of magnesia, allowing thirty grains of the carbonate to one pound of flour. It is to be leavened and baked in the usual way of making bread. The loaves will be found to rise well in the oven, to be more light and spongy, and also whiter than bread in the common way. It will likewise have an excellent taste, and will keep well. The use of magnesia in bread making is well worthy of attention, for if it improves musty flour, and renders it palatable, it would much more improve bread in general, and be the interest of families to adopt it. The use of magnesia in bread, independent of its improving qualities, is as much superior to that of alum as one substance can be to another. MUTTON. In cutting up mutton, in order to its being dressed, attention should be paid to the different joints. The pipe that runs along the bone of the inside of a chine must be removed, and if the meat is to be kept some time, the part close round the tail should be rubbed with salt, after first cutting out the kernel. A leg is apt to be first tainted in the fat on the thick part, where the kernel is lodged, and this therefore should be removed, or the meat cannot be expected to keep well. The chine and rib bones should be wiped every day, and the bloody part of the neck be cut off to preserve it. The brisket changes first in the breast; and if it is to be kept, it is best to rub it with a little salt, should the weather be hot. Every kernel should be taken out of all sorts of meat as soon as it is brought in, and then wiped dry. For roasting, it should hang as long as it will keep, the hind quarter