. American cookery. Set one quart of whole milk over thefire in a double boiler; add the thinyellow rind pared from a well-washed lemon. Mix one level tablespoonfulof Sea Moss Farine with half a cup ofsugar until the two are thoroughlyblended, then gradually stir into thecold milk; stir constantly while the milkis heating, then, occasionally, whilecooking nearly half an hour. Straininto a mold. When chilled and firm,turn from the mold. Serve with creamand sugar or with sugared fresh fruit(berries or sliced peaches) or with fruit-jelly or preserves. Corn Relish Cut the corn from fifteen large e
. American cookery. Set one quart of whole milk over thefire in a double boiler; add the thinyellow rind pared from a well-washed lemon. Mix one level tablespoonfulof Sea Moss Farine with half a cup ofsugar until the two are thoroughlyblended, then gradually stir into thecold milk; stir constantly while the milkis heating, then, occasionally, whilecooking nearly half an hour. Straininto a mold. When chilled and firm,turn from the mold. Serve with creamand sugar or with sugared fresh fruit(berries or sliced peaches) or with fruit-jelly or preserves. Corn Relish Cut the corn from fifteen large ears offresh-picked green corn; add four onions,three green peppers and one head ofcabbage, chopped fine; add also one-fourth a cup of salt and one pint ofvinegar and let cook fifteen together two cups of sugar, twotablespoonfuls of mustard, one tea-spoonful of tumeric, and one cup offlour, then stir to a smooth consistencywith one pint of vinegar and stir into thefirst mixture; stir and cook five or six. SEA-MOSS FARINE BLANC MANGE WITH BLUEBERRIES AND CREAM 214 AMERICAN COOKERY minutes, then store as pickles. Plum Conserve Cut two quarts of plums, the pulp oftwo oranges, two peaches and half apound of seeded raisins into small pieces,add the rind of the oranges cut intominute cubes; let cook until the rind istender, then add half a pound of pecannut-meats, broken or chopped, andthree-fourths a pound of sugar for eachpound of mixture; let cook until themixture jellies. Pineapple-and-Pear Preserves To each pound of fruit allow three-fourths a pound of sugar and three-fourths a cup of boiling water. Dissolvethe sugar in the water, and let heat to and crushed ice, using equal measuresof each. Let stand about one hour anda half; then with a can-opener cut aroundthe can, about an inch below one end,take off the top of the can and removethe contents. Surround with a pint ofsweet cream, mixed with one-third acup of sugar and half a teaspoonful oforange or vanilla extract,
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