Irish Moss

Ingredients

• two cups of boiling water

Method

1. 1

   Wash thoroughly Carrageen moss; pour over it two cups of boiling water; let it stand where it will keep hot for two hours, but do not let it boil.

2. 2

   Strain, add juice of lemon, and sugar to taste.

Nutrition per serving

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 82. The excerpt below is the record exactly as published.

two cups of boiling water. Steep for a quarter of an hour. This is a light and nutritious drink. RICE COFFEE. Parch and grind like coffee half a cupful of rice; pour over it a quart of boiling water, stand where it will keep hot, but not boil. Strain, add boiled milk and sugar. Especially good for children. CRUST COFFEE. Take a pint of crusts — those of Indian meal are best — brown well in a quick oven; pour over them three pints of boiling water; steep for ten minutes, and serve with cream. TEA. Tea should be made in an earthen pot, first rinsing with boiling water. Allow a teaspoonful of tea to each half pint of water. Put in tea; let it stand a few minutes in the steaming pot; add freshly boiling water; let it stand where it will keep hot, but not boil, be- tween three and five minutes. COFFEE. Stir together two tablespoonfuls of coffee, four of cold water and half an egg. Pour on them a pint of freshly boiling water; let it boil for five minutes. Stir down grounds; let it stand where it will keep hot for five minutes longer, and before serving put the sugar and cream in the cups, and pour the coffee on them. 156 THE WORCESTER DOMESTIC SCIENCE SCHOOL. BEEF BALLS. Take a small piece of steak from top of round, wipe and cut in one-third inch strips. With a knife scrape the freshly cut surface, removing all that is possible of the soft part of the meat; then turn and scrape the other side. Season with salt ; if pepper is desired, use sparingly. Form into small balls, using as little pressure as possible. Cook one minute in a hot omelet-pan sprinkled with salt, shaking pan to keep the balls in motion. Arrange on small pieces of buttered toast and garnish with parsley. LEMONADE WITH EGG. Beat one egg with two tablespoonfuls of sugar unitl very light; stir in three tablespoonfuls of cold water and the juice of a small lemon. Fill a glass with pounded ice. Drink through a straw. BARLEY WATER. Wash thoroughly two ounces pearl barley in cold water; add two quarts of boiling water, and boil until reduced to one quart, or about two hours, stirring frequently. Strain, add the juice of one lemon, and sweeten. For infants, omit the lemon-juice. TOAST WATER. Toast three slices of stale bread very dark brown, but do not burn; put into a pitcher, pour over it a quart of boiling water, cover closely, and let it stand on ice until cold. Strain; a little wine and sugar ma}7 be added if desired. Especially good for nausea from diar- rhoea. i APPLE WATER. Slice into a pitcher half a dozen juicy, sour apples; add a table- spoonful of sugar, pour over them one quart boiling water; cover close- \j until cold; strain. This is slightly laxative. GUM ARABIC DRINK. Dissolve an ounce of gum arabic in a pint of boiling water; add two tablespoonfuls of sugar, a wine glass of sherry, and the juice of a large lemon. Cool and add ice. FLAXSEED LEMONADE. Into a pint of hot water put two tablespoons of whole flaxseed; steep for an hour, strain and add juice of a lemon ; 2 T. of sugar. Put on ice till wanted. LABORATORY COOK BOOK. 157 IRISH MOSS

Cook this with the app: pantry check, scaling, and the assistant.