Method.—Wash the moss thoroughly, and soak it in cold water for 12 hours. Strain, put it into a stewpan with 1 pint of water, and simmer gently for 5 hours, adding more water as evaporation occurs, so as to keep the quantity of liquid to one pint. Strain, sweeten to taste, add the lemon-juice and sherry, and turn into a mould previously rinsed with cold water. Irish moss possesses medicinal properties, but the flavour is somewhat unpalatable, hence the necessity of disguising it with sherry, lemon-juice or other flavouring ingredients.
Time.—17 hours. Average Cost, 5d.
Ingredients.—1 pint of milk, 1½ ozs. of loaf or castor sugar, ½ an oz. of sheet gelatine, the thinly cut rind of ¼ of a lemon.
Method.—Infuse the lemon-rind in the milk for about 20 minutes, then add the sugar and gelatine, stir until the latter is dissolved, and take out the lemon-rind. Turn the preparation into a basin, and stir from time to time until it attains the consistency of thick cream. Have ready 1 large mould, or small moulds, rinsed with cold water, pour in the mixture, and place on ice or in a cold place until set.
Time.—2 or 3 hours. Average Cost, 5d.
3235.—PORT WINE JELLY.
Ingredients.—½ a pint of port wine, ½ a gill of water, 1 teaspoonful of red-currant jelly, ½ an oz. of gelatine, ½ an oz. of loaf sugar, carmine or cochineal.
Method.—Soak the gelatine in the water for about 20 minutes, then turn both into a stewpan, and add the sugar and red-currant jelly. Stir until dissolved, add the port and a few drops of carmine or cochineal to brighten the colour, and strain through muslin. Turn into dariol moulds rinsed with cold water, and turn out when firm.
Time.—2 or 3 hours. Average Cost, 1s. 3d. to 1s. 6d.
Ingredients.—1 lb. of shin of beef, 1 ox foot, 1 quart of cold water, ½ a teaspoonful of salt.
Method.—Wash and blanch the foot, and divide it into small pieces. Cut the beef into small pieces, place it with the prepared ox foot, water and salt in a jar with a close-fitting lid, and cover with 3 or 4 folds of greased paper. Have ready a saucepan of boiling water, in it place the jar, and cook slowly for at least 7 hours. Then strain, skim, season to taste, and pour into a previously wetted mould. This preparation, although intended to be served as a jelly, will be found excellent when warmed and served as a soup.
Time.—7 hours. Average Cost, 1s. 3d.
Note.—Many useful recipes for jellies suitable for convalescents will be found in the chapter dealing exclusively with creams and jellies.