g from currents of air. It should be
placed on wheels, have a flat top, and not be less than about three feet
and a half wide, with shelves in it, about one foot deep. It will then
answer all the purposes of a large Dutch oven, a plate warmer, and a hot
hearth. Some are made with a door behind, which is convenient; but the
great heat to which they are exposed soon shrinks the materials, and the
currents of air through the cracks cannot be prevented. Those without a
door are therefore best.

MEDLEY PIE. Cut into small pieces some fat pork, or other meat
underdone, and season it with salt and pepper. Cover the sides of the
dish with common crust, put in a layer of sliced apples with a little
sugar, then a layer of meat, and a layer of sliced onions, till the dish
is full. Put a thick crust over it, and bake it in a slow oven. Currants
or scalded gooseberries may be used instead of apples, and the onions
omitted.

MELON FLUMMERY. Put plenty of bitter almonds into some stiff flummery,
and make it of a pale green with spinach juice. When it becomes as thick
as cream, wet the melon mould, and put the flummery into it. Put a pint
of calf's foot jelly into a bason, and let it stand till the next day:
then turn out the melon, and lay it in the midst of the bason of jelly.
Fill up the bason with jelly beginning to set, and let it stand all
night. Turn it out the next day, the same as for fruit in jelly: make a
garland of flowers, and place it on the jelly.

MELON MANGOES. There is a particular sort for preserving, which must be
carefully distinguished. Cut a square small piece out of one side, and
through that take out the seeds, and mix with them mustard-seed and
shred garlic. Stuff the melon as full as the space will allow, replace
the square piece, and bind it up with fine packthread, boil a good
quantity of vinegar, to allow for wasting, with peppercorns, salt, and
ginger. Pour the liquor boiling hot over the mangoes four successive
days; and on the last day put flour of mustard, and scraped horseradish
into the vinegar just as it boils up. Observe that there is plenty of
vinegar before it is stopped down, for pickles are soon spoiled if not
well covered. Also the greater number of times that boiling vinegar is
poured over them, the sooner they will be ready for eating. Mangoes
should be pickled soon after they are gathered. Large cucumbers, called
green turley, prepared as mangoes, are very excellent, and come sooner