The encyclopædia of practical cookery

CARRAGEEN. — Amongst the edible seaweeds Carrageen, or Irish sea-moss, Chondrus crispus (see Fig. 341), holds pride of place. It grows from 2in. to 12in. long, and is cartilaginous, flexible, and reddish-brown in colour. As physicians have strongly recommended its use to invalids with delicate digestions, it has assumed an important position amongst foods. Various preparations in which Carrageen is concerned have appeared under as many different names, hut without seeming to take a very strong hold of public favour. The following receipts are, however, very much approved. Carrageen Blanc mange. — (1) Take lqt. of milk, 1 level tablespoonful of Carrageen farina, £ teaspoonful of salt, 3 tablespoonfuls of sugar, and 1 teaspoonful of vanilla flavouring. C ar r ageen — continued . Put the milk in a double boiler, and sprinkle the farina into it, stirring all the while. Let this heat slowly. When it boils up and looks white, add the sugar, salt, and flavouring. Strain, turn into a mould that has been dipped in cold water, and set away to harden, which will take about three hours. The blanc-mange is ready to serve as soon as cold. (2) From lqt. of rich unskimmed milk take i pint, and add to it 2oz. of bitter almonds blanched and pounded, half a nutmeg, a large stick of cinnamon broken up, and eight or nine blades of mace. Set this in a closed pan over bright coals, and boil it for half-an-hour. In the meantime, wash through two or three cold waters a handful of Carrageen (too much of it will give an unpleasant taste to the blanc-mange), and add to the la pints of cold milk. When it is sufficiently flavoured, stir in the boiled milk, adding gradually |lb. of caster sugar, and mix the whole well. Set it over the fire, and boil quickly for five minutes ; then strain it into a jug, wet a mould (or teacups will do) with cold water, put the blanc-mange into it, and leave it undisturbed until it is hard. It is well to remember that after washing the seaweed it should be drained well. A little rose- or peach-water, maraschino or kirschenwasser improves the flavour. Fig. 341. Two Kinds of Carrageen. (3) Take 1 teacupful of Carrageen, lqt. of milk, 1 salt-spoonful of salt, and 1 teaspoonful of vanilla flavouring. Soak the moss in cold water for fifteen minutes, then pick over, wash, tie in a net bag, and put it into a double boiler with the milk. Boil until the milk will thicken if dropped on a cold plate ; then add the salt, strain it, and flavour, moulding in small teacups or in egg-shells. Break off a piece as large as a halfpenny piece on one end of the egg-shell, pour out the egg, rinse the shells, stand them upright in a pan of meal, and fill with the blanc-mange. Serve blanc-mange with sugar and cream, also with apple or grape jelly ; or put half a peach, or any candied fruit, in the bottom of the cup before filling. Carrageen Chocolate. — Put loz. of well-washed and soaked Carrageen into a saucepan with 1 pint of water, and bring it to the boil. Pour 1 teacupful of cold milk into a basin, and mix in loz. of grated chocolate ; turn this into a saucepan containing 2 breakfast-cupfuls of boiling milk, and boil for about five minutes. Add the two boiling mixtures together, strain them, add sufficient sugar to sweeten, and serve in glasses while quite warm.