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Classic
Cook Books
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page 426
IRISH MOSS BLANC MANGE.
A small handful of moss (to be purchased at any drug store); wash it very
carefully, and put it in one quart of milk on the fire. Let the milk simmer for
about twenty minutes, or until the moss begins to dissolve. Then remove from the
fire and strain through a fine sieve. Add two tablespoonfuls of sugar and half a
teaspoonful of vanilla flavoring. Put away to harden in cups or molds, and serve
with sugar and cream.
A delicate dish for an invalid.
EGG TOAST.
Brown a slice of bread nicely over the coals, dip it in hot water slightly
salted, butter it, and lay on the top an egg that has been broken into boiling
water, and cooked until the white has hardened; season the egg with a bit of
butter and a crumb of salt.
The best way to cook eggs for an invalid is to drop them, or else pour boiling
water over the egg in the shell and let it stand for a few minutes on the back
of the stove.
OYSTER TOAST.
Make a nice slice of dry toast, butter it and lay it on a hot dish. Put six
oysters, half a teacupful of their own liquor, and half a cupful of milk, into a
tin cup or basin, and boil one minute. Season with a little butter, pepper and
salt, then pour over the toast and serve.
MULLED JELLY.
Take one tablespoonful of currant or grape jelly; beat with it the white of one
egg and a teaspoonful of sugar; pour on it a teacupful of boiling water, and
break in a slice of dry toast or two crackers.
CUP CUSTARD.
Break into a coffee-cup an egg, put in two teaspoonfuls of sugar, beat it up
thoroughly, a pinch of salt and a pinch of grated nutmeg; fill up the cup with
good sweet milk; turn it into another cup, well buttered, and set it in a pan of
boiling water, reaching nearly to the top of the cup. Set in the oven, and when
the custard is set, it is done. Eat cold.
CLAM BROTH.
Select twelve small, hardshell clams, drain them, and chop them fine; add half a
pint of clam juice or hot water, a pinch of cayenne, and a walnut of
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Classic
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