Milk, Thick. Mix one table-spoonful of flour with a pint of milk, and boil for ten minutes, stirring it well the whole time. It may be flavoured either with a little salt, or sugar.

Milk, Vanil′la. Syn. Lac vanillæ, L. Prep. 1. Essence of vanilla, 12 drops; lump sugar, 1 oz.; triturate, and add gradually, new milk, 1 pint.

2. (Bèral.) Vanilla sugar, 1⁄2 oz.; milk, 16 oz.; dissolve.

MILK FEVER. Syn. Febris lactea, L. A febrile condition of the system that sometimes occurs at the time the milk begins to be secreted after parturition. It often assumes a malignant character. See Puerperal Fever.

MIL′LET. Syn. Milium, L. Several varieties of grain are known by this name. That commonly referred to under the name is the produce of Panicum miliaceum (‘Indian millet’). The husked seeds (MILIUM MUNDATUM) are used to make gruel, and are ground for flour. ‘Turkish millet,’ or ‘Guinea corn,’ is produced by Sorgham vulgare; and the ‘German’ and ‘Italian millet’ by species of Setaria. In some parts of the world millet flour is used for bread, but it is chiefly cultivated as food for domestic animals.

Letheby says millets are a little more nutritious than rice.

In the subjoined table, is given the composition of three different samples of millet meal, free from bran.

Panicum miliaceum, common millet.Penicillaria spicata, a kind of millet, much used in India under the name of Bajia.Sorghum vulgare, Dharra of the Arabs, Goar of India.
Water12·2211·811·95
Nitrogenous substances9·2710·138·64
Dextrin9·13...3·82
Sugar1·80...1·46
Fat7·434·623·90
Starch59·0471·75 70·23[40]
Silicin0·11......

[40] With husks.

MINCE MEAT. Prep. From stoned raisins, currants, sugar, and suet, of each 2 lbs.; sultana raisins and boiled beef (lean and tender), of each 1 lb.; apples 4 lbs.; juice of 2 lemons; the rind of 1 lemon, chopped very fine; mixed spice, 1⁄4 lb.; candied citron and lemon peel, of each 2 oz.; brandy, a glassful or two; the whole chopped very fine. It may be varied by adding other spice or flavouring, and by the addition of eggs, or the substitution of chopped fowl or veal for beef, according to the state of the cuisinier.