Mint Vinegar. — Fill loosely a large wide-mouthed bottle with fresh clean Mint-leaves, pour in sufficient vinegar to cover✪ Mint Vinegar, cork down the bottle securely, let it remain for two or three weeks, then pour off the vinegar into another bottle, and keep it well corked until wanted for use. This is a capital substitute when fresh Mint cannot be obtained, and should be served with lamb. Or it may be prepared by soaking the Mint-leaves in the vinegar for about fifteen days, then straining off the liquor into a bottle with fresh vinegar and leaves, and steeping for ten or fifteen days longer, before being poured into bottles for using. MINUTE PUDDING.— See Puddings. MIREPOIX.— This is the name given to a flavouring used for savoury stew. It is that of a duke who lived in the reign of Louis XV., and who became somewhat noted on account of the favour with which his duchess was treated by the king. “ It is probable ” says Kettner, “ that one of these days the common sense of mankind will rise in rebedion against this word and abolish it.” The best receipts are as follows : (1) Take two carrots, two onions, two shallots, two bay - leaves, a sprig of thyme, a clove of garlic, and mince them together with 1,1b. each of fat bacon and raw ham. Toss these in a saute -pan with 2oz. of butter and salt to season. Stew with 4 pint of red or white wine✪ Mirepoix, and add to stock or sauce as required. (2) Stew in a saucepan 2oz. of fat, two carrots, one onion, one sprig of thyme, one bay-leaf, six peppercorns, three cloves, and, if available, a liam-bone cut into pieces. Add two sprigs of celery and half a bunch of paisley- roots, cook for fifteen minutes, and use as required. Scraps of baked veal may be added if there are any at hand. MIREPOIX SAUCE. — See Sauces. MIRIN. — A Japanese alcoholic sweet liqueur. MIROTON. — Fr. for a kind of dish made up of cold meat; but as the derivation is doubtful, some of our cooks have applied the term to preparations of Apples, Beef, Flounders, Lobsters, Peaches and Veal. MISERABLES. — A popular name for the husks of cocoa-beans, which are sometimes used by the very poor to make a miserable concoction. MITES.— These are described under various headings, such as Cheese, Flour, and Sugar. They are regarded as natural destroyers of the foods they affect. MIXED PICKLE.— See Pickles. MIXED SAUCE.— See Sauces. MJODR. — The Swedish name for Mead. MOCHA. — See Coffee. MOCK. — Some cooks are fond of exercising their skill and ingenuity in preparing certain imitations of favourite dishes, usually employing for the purpose different ingredients to those used in the original. French cooks used the word moque in the same sense. In this way we have Mock Brawn, Mock Turtle, Mock Venison, (Mutton), &c. \ MODE, A LA.— The word Fran9aise is here under- stood, signifying “ in the French style.” See Beef a la Mode. MODENA CAKE. — See Cakes. MOIST SUGAR.— See Sugar. MOISTEN. — A tei •m frequently used by cooks, meaning to put upon meat or anything else as much fluid — whether water, broth, or stock — as will stew it. MOLASSES {Fr. Melasse ; Ger. Melasse). — A dark- coloured, thick, viscid, uncrystallisable liquid which drains off sugar in the course of its preparation and refinement. It is a great favourite in America, where the finer kind, called sugar-house Molasses, is the best. See Treacle. The following are some of the uses to which it is applied :

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Mint Vinegar. — Fill loosely a large wide-mouthed bottle with fresh clean Mint-leaves, pour in sufficient vinegar to cover, cork down the bottle securely, let it remain for two or three weeks, then pour off the vinegar into another bottle, and keep it well corked until wanted for use. This is a capital substitute when fresh Mint cannot be obtained, and should be served with lamb. Or it may be prepared by soaking the Mint-leaves in the vinegar for about fifteen days, then straining off the liquor into a bottle with fresh vinegar and leaves, and steeping for ten or fifteen days longer, before being poured into bottles for using. MINUTE PUDDING.— See Puddings. MIREPOIX.— This is the name given to a flavouring used for savoury stew. It is that of a duke who lived in the reign of Louis XV., and who became somewhat noted on account of the favour with which his duchess was treated by the king. “ It is probable ” says Kettner, “ that one of these days the common sense of mankind will rise in rebedion against this word and abolish it.” The best receipts are as follows : (1) Take two carrots, two onions, two shallots, two bay - leaves, a sprig of thyme, a clove of garlic, and mince them together with 1,1b. each of fat bacon and raw ham. Toss these in a saute -pan with 2oz. of butter and salt to season. Stew with 4 pint of red or white wine, and add to stock or sauce as required. (2) Stew in a saucepan 2oz. of fat, two carrots, one onion, one sprig of thyme, one bay-leaf, six peppercorns, three cloves, and, if available, a liam-bone cut into pieces. Add two sprigs of celery and half a bunch of paisley- roots, cook for fifteen minutes, and use as required. Scraps of baked veal may be added if there are any at hand. MIREPOIX SAUCE. — See Sauces. MIRIN. — A Japanese alcoholic sweet liqueur. MIROTON. — Fr. for a kind of dish made up of cold meat; but as the derivation is doubtful, some of our cooks have applied the term to preparations of Apples, Beef, Flounders, Lobsters, Peaches and Veal. MISERABLES. — A popular name for the husks of cocoa-beans, which are sometimes used by the very poor to make a miserable concoction. MITES.— These are described under various headings, such as Cheese, Flour, and Sugar. They are regarded as natural destroyers of the foods they affect. MIXED PICKLE.— See Pickles. MIXED SAUCE.— See Sauces. MJODR. — The Swedish name for Mead. MOCHA. — See Coffee. MOCK. — Some cooks are fond of exercising their skill and ingenuity in preparing certain imitations of favourite dishes, usually employing for the purpose different ingredients to those used in the original. French cooks used the word moque in the same sense. In this way we have Mock Brawn, Mock Turtle, Mock Venison, (Mutton), &c. \ MODE, A LA.— The word Fran9aise is here under- stood, signifying “ in the French style.” See Beef a la Mode. MODENA CAKE. — See Cakes. MOIST SUGAR.— See Sugar. MOISTEN. — A tei •m frequently used by cooks, meaning to put upon meat or anything else as much fluid — whether water, broth, or stock — as will stew it. MOLASSES {Fr. Melasse ; Ger. Melasse). — A dark- coloured, thick, viscid, uncrystallisable liquid which drains off sugar in the course of its preparation and refinement. It is a great favourite in America, where the finer kind, called sugar-house Molasses, is the best. See Treacle. The following are some of the uses to which it is applied :

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