EDIBLE SEAWEEDS 81 



After drying for a day or two, It is raked up and 

 again washed and spread out on the sandy beach to 

 dry. This process is repeated until the seaweed is 

 thoroughly bleached; sometimes seven washings are 

 required. Strange to say, fresh water cannot be used, 

 for the washing of the moss, as its use alters the 

 jellying properties of the dried weed. 



In America, Irish moss is used chiefly for making 

 blanc-mange and other puddings and jellies. For 

 this purpose it is prepared in two forms: the rough 

 dry, bleached moss, which is usually sandy, rather 

 troublesome to prepare, and very cheap; and sea- 

 moss farina, a powdered form, which is prepared 

 with a cereal and is usually sold in one-ounce pack- 

 ages. The latter product is more expensive, but it 

 possesses the advantage of requiring little prepara- 

 tion and of being very effectual for most purposes. 



Sea-moss farina makes excellent blanc-mange with 

 either fresh or evaporated milk. Blanc-mange Is 

 eaten either as a dessert or as a substitute for break- 

 fast cereal in hot weather. Farina custard is a de- 

 sirable filling for cream-puffs; it also makes an ex- 

 cellent cold pudding. The rough dry Irish moss or 

 sea-moss requires more time for its preparation as 

 blanc-mange and Is not so convenient for use in 

 general cooking. For the latter purpose, some cooks 

 prepare a jelly in quantity from the dry moss, and 

 seal it in glasses in the same way as sugar jellies; 

 it finds use in all sorts of gravies, soups, and bouillon. 



Dulse, a species of Rhodymenia, is found abun- 

 dantly on the rocky shores of the Atlantic Ocean 



