CARRIGEEN MOSS FOR INVALIDS
Wash and pick a tablespoonful of Irish moss and put it into a tin cup; pour on it half a pint of boiling water, and set it on the coals for a short time; when it is all dissolved add sugar and nutmeg to taste. This may be made with milk, to resemble custard, and is very nourishing. Delicate infants may be fed on it when they will take no other nourishment.
TARTARIC ACID AS A SUBSTITUTE FOR LEMONS
If lemons cannot be obtained to make either a lemonade or jellies for the sick, tartaric acid is a good substitute, and if used in conjunction with the extract of lemon, is a very agreeable one.
LEMON JELLY WITHOUT LEMONS
Take a box of Cox’s gelatine, pour over it one quart of boiling water, and stir until it is dissolved. Add a teaspoonful of tartaric acid, and four cups of sugar; let it dissolve and bring it to a boil; while boiling, stir in the beaten whites of three eggs; let this boil up once again and take it off the fire; when nearly cool, add to it a tablespoonful of good extract of lemon. Strain the mixture into moulds or cups, and set it in a cool place, or on ice, to become firm. It must be cool, or it will not jelly.
ORANGE SHERBET
Squeeze the juice from a dozen oranges; pour boiling water on the peel, and cover it closely. Boil water and sugar (a pint to a pound) to a syrup; skim it clear; when all are cold, mix the syrup, juice and peel with as much water as may be necessary to make a rich orangeade; strain it, and set the vessel containing it on ice. Or it may be made the same as lemonade, using one lemon with half a dozen oranges.
STRAWBERRY SHERBET
Take fifteen ounces of picked strawberries, crush them in a mortar, then add to them a quart of water; pour this into a basin, with a sliced lemon, and a teaspoonful of orange-flower water; let it remain for two or three hours. Put eighteen ounces of sugar into another basin, cover it with a cloth, through which pour the strawberry juice; after as much has run through as will, gather up the cloth, and squeeze out as much juice as possible from it; when the sugar is all dissolved, strain it again. Set the vessel containing it on ice, until ready to serve.