Press into an ordinary measuring cup sufficient Irish moss to make a half cupful, soak, and wash it through several cold waters; make sure it is free from sand and grit. Put one quart of milk into a double boiler, add the moss, bring to boiling point, cover and cook a half hour. Strain, add a half cupful of sugar, take from the fire, cool and flavor with sherry, brandy, a grating of nutmeg, or if admissible, a little vanilla; turn at once into molds and stand aside to harden. This will make five molds.

For an individual recipe, take but two sprigs of moss and cook in a half pint of milk.

Irish Moss Jelly No. 2

Wash two full sprays of Irish moss through several cold waters; soak an hour in fresh water, then lift the moss, throw it into a half pint of boiling water, cover and simmer until the moss is dissolved; add four lumps of loaf sugar and a tabelspoonful of lemon juice, strain and turn into glasses or molds.

This is especially nice in cases of tuberculosis, tonsilitis, quinsy and whooping cough.