(4) Cut four stale Muffins into thin slices, put them in a basin, pour lqt. of boiling milk over, and let them soak until cold. Stone ill), of raisins, and blanch and chop 2oz. of sweet almonds. Thickly butter the interior of a large pudding-basin, and place some of the almonds and raisins all over it, pressing to make them adhere ; then fill the mould with the soaked Muffins, strewing over them occa- sionally some almonds and raisins. Mix six beaten eggs with what milk the Muffins did not absorb, sweeten it with 41b. of sugar, and add 1 wineglassful of brandy and a few drops of essence of vanilla. Pour the custard mixture over the Muffins, cover the top of the basin with a sheet of paper, and put a plate on it ; stand the basin in a baking- tin, which half fill with water, and put it in a moderate oven. When cooked, turn the pudding out of the basin on to a hot dish, pour 1 teacupful of curafoa round✪ Muffin Pudding, and serve. MUGUET DES BOIS.— See Asperule Odorants. MULBERRIES. — The fruit of the Moms nigra, or Black Mulberry. This tree is cultivated more for the sake of its leaves as food for silkworms than for the fruit, which is sweetly acid and fruity in flavour, but is only fit to eat when quite ripe, and then it decomposes or mildews so readily that it is almost impossible to in- clude them in the usual market produce. Several very delicious dishes can be prepared with them. Mulberry Compote. — For every pound of Mulberries, put in a preserving-pan fib. of coarsely- crushed loaf sugar and 1 breakfast-cupful of claret. Place the pan over a moderate fire, and boil until the sugar has dissolved. Pick the Mulberries carefully, removing all pieces of leaf or stalk, then put them into the syrup, with the juice of one or two lemons✪ Mulberry Compote according to the quantity of fruit, and simmer gently for a few minutes. Take the pan off the fire, and leave the Mulberries in the syrup until cold ; then pile them hi a deep glass dish, and strain over their syrup. Strew caster sugar lightly over the top, and serve. A plate of sponge biscuits is a very nice accompaniment to this compote. Mulberries for Dessert. — Fix a conical piece of paste- board firmly in the centre of a dish with gum, over that arrange a thin bed of moss, and cover that again with small Mulberries — continued. vine-leaves. Having picked over the Mulberries, pile them up all round the piece of pasteboard, placing moss here Fig. 1193. Mulberries for Dessert. and there so as to raise the pyramid firmly. The pointed ends of the Mulberries should all be arranged upwards. See Fig. 1193. Mulberry Jam. — (1) Carefully pick over the Mulberries, and put them in a preserving-pan with 41b. of coarsely crushed loaf sugar and the juice of half a lemon✪ Mulberry Jam for each pound of fruit. Place the pan over a slow fire, and boil the contents for twenty minutes, stirring occasionally with a wooden spoon. When ready, turn the jam into jars and tie over while hot. Purple or white Mulberries can be used in the same way.

AI-modernized reading of the original text

(4) Cut four stale Muffins into thin slices, put them in a basin, pour 1qt. of boiling milk over, and let them soak until cold. Stone 1lb. of raisins, and blanch and chop 2oz. of sweet almonds. Thickly butter the interior of a large pudding-basin, and place some of the almonds and raisins all over it, pressing to make them adhere ; then fill the mould with the soaked Muffins, strewing over them occasionally some almonds and raisins. Mix six beaten eggs with what milk the Muffins did not absorb, sweeten it with 4lb. of sugar, and add 1 wineglassful of brandy and a few drops of essence of vanilla. Pour the custard mixture over the Muffins, cover the top of the basin with a sheet of paper, and put a plate on it ; stand the basin in a bakingtin, which half fill with water, and put it in a moderate oven. When cooked, turn the pudding out of the basin on to a hot dish, pour 1 teacupful of curafoa round, and serve. MUGUET DES BOIS.— See Asperule Odorants. MULBERRIES. — The fruit of the Moms nigra, or Black Mulberry. This tree is cultivated more for the sake of its leaves as food for silkworms than for the fruit, which is sweetly acid and fruity in flavour, but is only fit to eat when quite ripe, and then it decomposes or mildews so readily that it is almost impossible to include them in the usual market produce. Several very delicious dishes can be prepared with them. Mulberry Compote. — For every pound of Mulberries, put in a preserving-pan 1lb. of coarsely- crushed loaf sugar and 1 breakfast-cupful of claret. Place the pan over a moderate fire, and boil until the sugar has dissolved. Pick the Mulberries carefully, removing all pieces of leaf or stalk, then put them into the syrup, with the juice of one or two lemons according to the quantity of fruit, and simmer gently for a few minutes. Take the pan off the fire, and leave the Mulberries in the syrup until cold ; then pile them hi a deep glass dish, and strain over their syrup. Strew caster sugar lightly over the top, and serve. A plate of sponge biscuits is a very nice accompaniment to this compote. Mulberries for Dessert. — Fix a conical piece of pasteboard firmly in the centre of a dish with gum, over that arrange a thin bed of moss, and cover that again with small Mulberries — continued. vine-leaves. Having picked over the Mulberries, pile them up all round the piece of pasteboard, placing moss here Fig. 1193. Mulberries for Dessert. and there so as to raise the pyramid firmly. The pointed ends of the Mulberries should all be arranged upwards. See Fig. 1193. Mulberry Jam. — (1) Carefully pick over the Mulberries, and put them in a preserving-pan with 4lb. of coarsely crushed loaf sugar and the juice of half a lemon for each pound of fruit. Place the pan over a slow fire, and boil the contents for twenty minutes, stirring occasionally with a wooden spoon. When ready, turn the jam into jars and tie over while hot. Purple or white Mulberries can be used in the same way.

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