Domestic and economical cookery recipes

Soak the moss in cold water for ten or twelve hours, change the water several times to take away any unpleasant taste, then drain the moss and pick away any impurities or discoloured pieces. Put it into a small saucepan with a pint of milk ; let it come to the boil, then simmer it for a quarter of an hour till the moss is quite dissolved in the milk, stirring it all the time. Sweeten it to your taste. This moss may be eaten hot, or it may be put into a mould (which has previously been wetted with cold water) and turned out when it is cold. If you wish to flavour the moss, you may boil a piece of lemon rind with it, which should be taken out when you take the moss off the gas. No. 543. SAGO PUDDING. 1 oz. of sago | 1 oz. of sugar 4 pint of milk Grease a small pudding dish with butter, put in the sago, sugar, and milk ; bake half an hour. Rice may be used in the same way. No. 544. CHOP FOR AN INVALID. Remove the bone, skin, and fat from a loin chop. Mince the meat finely, season it with a little salt and pepper ; make it into a compact little cake. Put into a small pan two tablespoonsful of strong beef tea. #When it boils place in the cake of meat. Cook gently for about ten minutes, turning the cake once or twice. Serve upon a hot plate with the beef tea poured round. No. 545. BEEF TEA PUDDING. r pint of beef tea | 1 tablespoonful bread crumbs 2 eggs I Beat the eggs, add to them the beef tea and beat well season with salt ; pour it on the bread crumbs and let it stand half an hour. Butter a pie dish, pour in the mixture and bake slowly for half an hour. This mixture may also be steamed in the same manner as steamed custard, but it will require a longer time to cook. No. 546. STRENGTHENING JELLY. i oz. of gelatine | i pint of water 4 pint of sherry j Sugar to taste The yolks of 3 eggs Soak the gelatine in the water for two hours, then stir it over the gas till melted ; add the wine and sugar. Beat the yolks of the eggs, and add them to the jelly, stirring all the time. Return the saucepan to the gas, and stir the jelly till it has thickened, but do not let it boil. Strain it into a basin. Stir it occasionally till it is lukewarm, then put it into a mould which has been thoroughly wetted with cold water. Make it at least twelve hours before it is required. No. 547. ARROWROOT SOUFFLEE. 4 pint of milk | 2 eggs 1 dessertspoonful of arrowroot | A small piece of lemon peel Boil the milk with the lemon peel. Mix the arrowroot with a little cold milk till it is as thick as cream. Pour the boiling milk on the arrowroot ; return it to the saucepan and stir it over the fire till it thickens. Pour it into a basin ; when it is coo], add the beaten yolks of the eggs and sugar to taste. Whip the whites of the eggs to a firm froth, and stir them lightly into the mixture. Pour the mixture into a buttered pie-dish, and bake it thirty minutes in a moderate oven. J No. 548. A CUP OF ARROWROOT. 1 dessertspoonful of arrowroot | 1 dessertspoonful of sherry 2 teaspoonsful of sugar Mix the arrowroot in a cup into a smooth paste with the sherry, add the sugar, pour on it boiling water, stirring all the time until the consistency of thick cream. No. 549. CUSTARD PUDDING.