Cassell's dictionary of cookery

Milk, To Preserve.- — Pour the milk into a bottle, and place the vessel up to its neck in a saucepanful of water, which is then to be put on the fire, and allowed to boil for a quarter of an hour. The bottle is now to be removed from the water, and carefully closed -with a good and tight-fitting cork, so as to render it as air-tight as possible. Milk which has been preserved by this process has been kept for more than a year without turning sour. Milk may also be preserved by putting a table-spoonful of horseradish scraped in shreds into a panful of milk. When milk thus treated is kept in a cool place, it will be found to keep good for several days, even in hot weather. Mill, Chocolate {see Chocolate Mill). Mille Fruit Ice-cream. — Rasp two lemons, take the juice of them, a glass of wine, one of grape-sjTup, a pint of thick cream, and eight ounces of powdered sugar. Mix and freeze, and when sufficiently congealed, add four ounces of preserved fruits, which cut small, and mix well -with the ice. Let the cream remain in the ice until wanted. Probable cost, 3s., exclusive of wiue, &c. Sufficient for a quart mould. Mille Fruit Water-ice. — To half a pint of water and a pint of clarified sugar, add half a pint of sherry and grape-syrup, mixed — there should be two-thirds of the latter — the strained juice of five lemons and of a large orange, and the grated rinds of two lemons. Mix, and set the mixture to freeze. When sufficiently congealed, put some preserved fniit — about four ounces to this quantity will be enough — amongst the ice, and finish the freezing. Large fruit should be cut small. Millet Pudding. — Like sago and other small seeds, millet should be washed before boiling. Simmer over a slow fire, stirring carefully, four ounces of millet, in nearly a quart of milk. Flavour with the thin rind of lemon, cinnamon, or nutmeg. When cooled, sweeten and stir ia four beaten eggs. Fill a well-buttered pie-dish, and bake; or the MIL ( 123 ) MIN pudding may be boiled, in which case more millet for the same quantity of milk must be used. Boil in a basin, well buttered. Time, about an hour to bake; to boil, an hour and a half; fifteen minutes to simmer. Sufficient for five or six persons. Milton Pudding. — Simmer in a small saucepan a quarter of a pint of new milk, with the thin rind of a lemon and thi-ee blades of mace; boil until the flavour is gained, then strain the milk to a pint of double cream, and boil together for a minute. Sweeten while hot with an ounce of finely-sifted sugar. Let it cool, and add the beaten yolks of seven eggs and a glass of brandy. Boil in a mould, and serve cold, with sweetmeat or preserved fruit round the dish. Time, an hour to boil. Minced CoUops. — Shred a shallot and part of an onion as small as may bo, and brown them both in a stewpan, with a good lump of butter; let them not acquire much colour. Have ready minced a pound of the fillet or a rump-steak. Add it to the browned onion, with a small cup of stock, a table-spoonful of mushroom ketchup, or a few button mushrooms, also minced, and a little parsley and thyme tied together. Season to taste with salt and pepper. Bring it to the boil, and simmer gently for a few minutes. Serve hot, with toasted sippets round the dish. Probable cost, Is. 4d. per pound. Sufiicient for two or three persons.