Moss Blancmange.
1 gill of Irish moss.
1 quart of milk.
2 tablespoonfuls of sugar.
1 saltspoonful of salt.
1 teaspoonful of vanilla or lemon extract.
Measure the moss loosely. Wash it and pick out all the pebbles and seaweed. Continue washing it until every particle of sand is removed. Put it in the double-boiler with the cold milk, and place on the fire. Cook for twenty minutes, stirring frequently; then add the salt, and strain into a bowl. Now add the sugar and flavor. Rinse a bowl in cold water, and, after turning the blancmange into it, set it away to harden. Serve with powdered sugar and cream.