Carrageen Blancmange
Carrageen is a species of sea moss which becomes glutinous when boiled, and is considered remarkably nutritious and strengthening. It can also be rendered very palatable. It is found abundantly on some parts of our sea-coast, and may be obtained of the best druggists, very nicely cleaned and pressed. To a small loose handful of carrageen allow a small quart of rich unskimmed milk, half a pound of powdered white sugar, a stick of the best cinnamon broken-up, six or seven blades of mace, and half a nutmeg, powdered. Having washed the carrageen through two or three cold waters, and shaken it out to remove the drops that hang about it, put it to a pint and a half of the cold milk. Boil it half an hour in a covered porcelain kettle. Then take it out, for if it boils too long the carrageen will taste too strongly. In another vessel boil the remaining half pint of milk with the spices, till very highly flavored. Then strain it into the carrageen milk, and stir in, gradually, the half pound of powdered loaf sugar. Set the porcelain kettle again over the fire, and let it boil fast for five minutes longer. Then strain it into moulds or bowls previously wet with cold water; and when it has well congealed, turn it out, and serve it up with sweetened cream, flavored with rose-water or peach-water. If for an invalid, who is not allowed spices, flavor it with rose-water only, stirred in after the blancmange has been taken from the fire.