WOMEN IN THE HOME

Press, Volume LXXIII, Issue 22231, 23 October 1937, Page 3

WOMEN IN THE HOME

COOKING OF SEA FOODS Attention has been drawn, recently to the use of sea-foods as a means of augmenting the iodine intake in the diet, when and where it is necessary and advisable to do so. It is not the province of this article to discuss that point, but rather to show how the edible sea-weeds and the patent preparations from them whch are now on the market, may be used and served in a palatable manner. These preparations are seameal or powdered seaweed, Seajell, and seameal custard dessert. Seameal may be used in small amounts in either savoury (meat or vegetable) dishes, sufficiently seasoned to disguise the sea flavour, and in spicy cakes, such as gingerbread and those containing golden syrup. Seajell may take the place of jelly crystals, and seameal custard dessert makes blancmange and similar dishes.' Carrageen The carrageen or Irish Moss and other edible seaweeds may also be used for the latter purpose. When carefully prepared the dishes made from the Irish Moss are very palatable. These dessert "shapes" are simple an the extreme, and as milk almost invariably enters into their composition, they would be acceptable and suitable to adolescents who, in any preventive campaign, need the most consideration. The fact that carrageen has the power of jellying after soaking and boiling for a time, suggests its use as a substitute for sago or cornflour for thickening fruit juice or soups. Carrageen •is mentioned particularly as it is cheap and will keep indefinitely, so

that in inland districts the supply need not fail. In preparing for use, two points tor care should be regarded. Wash it first, and then after soaking in water, the carrageen should be picked over, | any discoloured pieces being discarded, before proceeding to cook in the milk. When straining after cooking, it is best to strain through two thicknesses of cheesecloth. It has been found by experience that essence of lemon is preferred for flavouring to the lemon juice and rind. When thickening fruit juice, the cooked fruit is removed from the juice, and one piled tablespoon of washed and soaked seaweed (more or less according to the quantity of juice) is added and cooked gently for about 10 minutes. Then it is strained over the fruit. Appetising Recipes Irish Moss Shape:—One ounce of carrageen, one pint of milk, one tablespoon of sugar, pinch, of salt, and vanilla essence to flavour. Wash seaweed well and soak in water to cover for about an hour. Lift out of the water, and simmer in the milk, preferably using a double boiler, for about 30 minutes. If cooked longer the blancmange will be too stiff. Add sugar, salt, and essence. Strain through muslin, and put in a wet mould to set. This can be served with any kind of stewed fruit such as figs, or prunes, or it may be garnished with thin slices of banana and served with sugar and cream. Another variation is to dissolve a packet of ordinary jelly crystals and to add any fresh fruit to it, and allow to set in a glass dish as usual. Then prepare the above Irish Moss shape and after straining, and allowing it to cool just a little, pour this over the jellied fruit. When cold serve with cream or boiled custard. The following recipe, which contains eggs, and is therefore comparable to a custard, may be used with the jellied fruit, and is very acceptable. Carrageen cream with eggs:—One ounce of seaweed, one pint of milk, one or two eggs.. one tablespoon of sugar, pinch of salt and essence to flavour. Wash the seaweed well, soak an hour in warm water, then cook in the milk as before and strain. B<*it the egg and sugar and pour on the strained milk. Return to the saucepan and cook very slowly for 10 minutes or until the mixture coats the stirrer. Do not let it boil. Add the salt and essence and put in a wet mould to set. Use of Seameal The two following recipes show how seameal may be used. It may be satisfactorily added to dishes seasoned with curry powder, and in gravies and stews, and to several vegetable savouries. Half an ounce is sufficient to add to a batch of spiced cakes. Cauliflower and Cheese:—One breakfastcun each of cooked cauliflower,

mashed potatoes, and also of stock or milk and water; three tablespoons of grated cheese, half a teaspoon of curry powder and also of sa ™ m 'y h ™ one teaspoon of seameal Mix the vegetables together with the cheesy I herbs, and seasoning. Sprinkle the seameal and curvy powder mixed, into I the hot stock or milk and water. Bou five minutes, storing well. Add gradually to the cheese and vegetable mixture. Put into greased dishes ana bake until nicely browned. Nutties:—Six and a half ounces of rolled oats, half an ounce of seameal. four ounces each of light brown sugar and butter, half a cup of wa?nuts. quarter teaspoon of vanilla, one tablespoon of golden syrup, half teaspoon of salt. Melt butter, add the sugar and the other ingredients. Spread m a flat baking tin, and bake in a very moderate even at 330 to 350 degrees Fahrenheit. After baking, leave tiJJ nearly cold in the tin and then mark into pieces and remove. The flavour of Seajell is rather more pronounced and the taste for it might need to be acquired. It has several uses—it may be prepared in the usual way for jelly crystals and served with custard, and it has the advantage of .setting quickly. It may be used as a glaze, being poured over moulded dishes, or as a savoury aspic, or with dried fruits such as raisins, sultanas. cooked in water and sugar, and set in seajell which is dissolved in the juice and sufficient extra hot water. Seajell Aspic:—Make a lemon flavoured Seajell, using one pint of water only. Add one tablespoon chopped onion, three or four cloves, peppercorns, a bay leaf, and a blade of mace; a dessertspoonful of meat extract or anchovy sauce and one teaspoon or more of salt. Boil five minutes. Add lightly beaten egg white, juice of half a lemon, and one tablespoon of vinegar. Put aside for 10 minutes. Prepare some tender carrot, grating one cupful finely. Strain jelly into basin and mix with carrot, seasoning to taste. Pour into a wet mould. Serve cut into cubes with lettuc". Pieces of ham cooked meat, chopped celery, of other salad vegetable may be set in the aspic instead of the carrot.