The encyclopaedia of practical cookery

The young shoots of the Milkweed should be gathered and thoroughly washed in cold water. Break off the few leaves that have appeared (or if preferred they may be cooked with the shoots), tie the shoots into small bunches, and boil for twenty minutes in slightly salted water. When cooked, drain the Milkweed, and put it on a dish. Serve with a plain salad dressing or a melted-butter sauce. MILLE-EEUILLES CAKE. — See Cakes. MILLET. — The small round seeds of Panicum miliaceum (see Fig. 1181), a plant which is extensively cultivated in many parts of the world; they are estimated to be about equal to rice in their nutritive qualities. There are several varieties, all being equally valuable for food- — that which is usually sold in our corn-shops hanging in large elegant plumes (see Fig. 1182). Millet-seeds make very nice puddings if prepared as follows : (1) Put 1 teacupful of wellwashed Millet-seeds into an enamelled saucepan with lqt. of milk, the grated peel of half a lemon, and a small quantity of grated nutmeg ; boil until tender, then take it oft' the fire and leave until somewhat cooled. Beat the yolks of four eggs thoroughly together with the whites of two and 1 wineglassful of sherry, and stir them in with the Millet, adding loz. of butter in small pieces, and brown sugar to taste. Butter a pie-dish, pour the mixture into it, grate a small quantity of nutmeg over the top, and bake in a moderate oven. Serve while hot. (2) Wash 1 teacupful of Millet, and mix it with lqt. of new milk, 4oz. of butter broken into small pieces, 4 table-spoonfuls of moist sugar, and a small quantity of grated nutmeg. Thickly butter a piedish, pour the mixture into it, and bake for an-hour-and-alialf in a moderate oven. When cooked, serve. Fig. 1181. Millet-plant. For details respecting Culinary Processes , Utensils , Sauces , tfcc., referred to , see under their special heads. Fig. 1182. Bunch of Millet-seed. Millet — continued. (3) Put 3 breakfast-cupfuls of new milk into a saucepan, boil it, stir in 4 table-spoonfuls of Millet, which should have been thoroughly cleaned, sweeten to taste, flavour with lemon-peel, cinnamon, or grated nutmeg, work in four eggs, turn the mixture into a dish lined with puff paste, and bake slowly. Serve hot. MILT. — The soft roe of a fish, The spleen of an animal is sometimes erroneously called Milt or Melt, as it was believed to correspond with a fish’s soft roe. MILTON PUDDING. — See Puddings. MINCEMEAT.— This word evidently takes its culinary origin I from the French emincer, and sig- j nifies anything that is minced or , chopped up finely. From the following receipts it will be seen that Mincemeat may be prepared according to a variety of formulas, most cooks having a special receipt of their own fancy, from which they make their Mince pies. (1) Mix together lib. each of cleaned currants, Valencia raisins, pippins, boiled pickled ox-tongue, and flesh from calf’s feet, all finely chopped, also Jib. each of chopped beef-suet and can lied peel, Jib. of sugar, 1 teaspoonful of mixed spice, and moisten with 3 tumblerfuls of wine and brandy in equal proportions, and the strained juice of two lemons.