Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Carrageen or Irish Moss Blancmange

Wash in three waters half an ounce of Carrageen moss; drain and put it in two quarts of new milk, let it boil for a few minutes, strain it in a pitcher, wet the moulds, and pour it in while hot; let it stand till it becomes thick, when it may be eaten with sugar and cream, seasoned with peach or rose water, or with a lemon rolled in the sugar. Some prefer seasoning the blancmange before putting it in the moulds. It will keep in a cool place two days, and is better to be made the day before it is eaten.