ity of port, with sugar and nutmeg. Boil
all together, and serve with toast.--Another way. Boil a blade of
cinnamon and some grated nutmeg a few minutes, in a large tea-cupful of
water. Pour to it a pint of port wine, add a little sugar, beat it up,
and it will be ready. Good home-made wine may be substituted instead of
port.

MUMBLED HARE. Boil the hare, but not too much; take off the flesh, and
shred it very fine. Add a little salt, nutmeg, lemon peel, and the juice
of a lemon. Put it into a stewpan with a dozen eggs, and a pound of
butter, and keep it stirring.

MUSCLE PLUM CHEESE. Weigh six pounds of the fruit, bake it in a stone
jar, remove the stones, and put in the kernels after they are broken and
picked. Pour half the juice on two pounds and a half of Lisbon sugar;
when melted and simmered a few minutes, skim it, and add the fruit. Keep
it doing very gently till the juice is much reduced, but take care to
stir it constantly, to prevent its burning. Pour it into small moulds,
pattipans, or saucers. The remaining juice may serve to colour creams,
or be added to a pie.

MUSHROOMS. Before these are prepared for eating, great care must be
taken to ascertain that they are genuine, as death in many instances has
been occasioned by using a poisonous kind of fungus, resembling
mushrooms. The eatable mushrooms first appear very small, of a round
form, and on a little stalk. They grow very fast, and both the stalk and
the upper part are white. As the size increases, the under part
gradually opens, and shows a kind of fringed fur, of a very fine salmon
colour; which continues more or less till the mushroom has gained some
size, and then it turns to a dark brown. These marks should be attended
to, and likewise whether the skin can be easily parted from the edges
and middle. Those that have a white or yellow fur should be carefully
avoided, though many of them have a similar smell, but not so strong and
fragrant, as the genuine mushroom. Great numbers of these may be
produced, by strewing on an old hotbed the broken pieces of mushrooms;
or if the water in which they have been washed be poured on the bed, it
will nearly answer the same purpose.

MUSHROOMS DRIED. Wipe them clean, take out the brown part of the large
ones, and peel off the skin. Lay them on paper to dry in a cool oven,
and keep them in paper bags in a dry place. When used, simmer them in
the gravy, and they will swell to nearly their former size. Or