Cookery for every household

This can be used in the same way as Irish moss. Iceland moss is a lichen, which grows on barren rocks, principally in northern latitudes. It contains an acid which gives it an unpleasantly bitter taste. A pinch of soda added to the water in which it is soaked will help to counteract this. Like Irish moss, it is given to people suffering from chest complaints. 2610. Irish Moss Drink 1 oz. Irish moss. I Lemon juice. 2 qts. cold water. | Sugar. Wash the Irish moss well, and soak it for several hours in cold water. Then lift it out of this water, and put it into a saucepan with the 2 quarts of cold water, and simmer slowly from 4 to 5 hours. Strain, and sweeten to taste. Lemon juice may be added if liked. Note. — Irish or Carrageen moss is a sea -weed, and is collected on the northern shores of Ireland. Its nutritive value is considerable ; and, from the the jug and set the lemonade aside until cold. Strain oil as required. Note. — If preferred, the lemonade may be made with less water, and soda or potash water added to it when serving, or barley or rice water may be mixed with it. 1. 2. 1. Irish Moss 2. Iceland Moss amount of mucilage it contains, it is used as a remedy in diseases of the chest. It also contains iodine and sulphur. It should be well washed, and soaked for some hours previous to cooking. It can be made either into a drink or a jelly. Irish moss is pleasanter to the taste than Iceland moss. Time to cook, 4 to 5 hours. Probable cost, 3 \d. 2611. Koumiss 3 gills new milk. 1 small lump of sugar. German yeast, size of small nut. 4 gill boiling water. [For each pint bottle.) The bottles must be very clean, and the milk as new as possible. Fill the bottles nearly full with the milk and water, and put into each the small piece of yeast and the lump of sugar. Cork them tightly with new corks, and fasten them down very securely with wire. (The corks should be soaked for some time before being used.) Keep the bottles lying on their sides in a warm place, such as a dining-room cupboard, and shake them two or three times a day, for from 4 to 6 days. In cold weather koumiss will take longer to make than in warm. Notes. — Be careful in opening the bottle, or half the contents may be lost. It is very effervescent. Koumiss is a very refreshing drink, and more easily digested than ordinary milk. The water is added as in the case of a champagne tap being used ; the milk without it would be in too large flakes to pass through. Bottles with patent stoppers may be used to avoid the corks and wire. Time to make, 4 to 6 days. Probable cost, 2d. per bottle. 2612. Lemonade 2 lemons. 1 pt. boiling water. 2 or 3 lumps sugar. Choose fresh, juicy lemons, and wash them first in cold water. Peel the rind off one of them very thinly, taking only the outside yellow part, and put it into a jug. Then roll the lemons on the table to soften them, cut them in halves, squeeze out the juice, and strain it into the jug. Add sugar to taste, and pour on the water freshly boiled. Cover 2613. Milk Lemonade Juice of 1 lemon. 1 gill boiling water. 1 table-sp. sherry. 1 gill of milk. I table-sp. sugar.