Cassell's dictionary of cookery

the liquid through muslin, and put it into a saucepan with an equal quantity of vinegar, a blade of mace, and a wine-glassful of sherry or brandy to every pint of liquid. Let this boil. Put the cockles i)ito bottles, cover them with the liquid, and cork them closely. Time to open the cockles, five minutes. Probable cost, 3d. per quart. Cockles may be used to make fish-sauce when oysters are out of season. Cocoa. — ]Mix two tea-spoonfuls of prepared cocoa with a little cold milk, beat it with the back of a spoon until quite smooth, then pour over it equal quantities of boiling milk and water sufficient to fill a breakfast-cup. Stir weU together. The rock cocoa must be scraped into powder before it is used, then made as above. Time, five minutes. Cocoa Nibs. — Cocoa nibs, or shells, are the coverings of the cocoa kernel. They should be soaked in water for twelve hours, then boiled in the same water till it is reduced to half the quantity. When cool, the oily matter should be taken from the top, as it would be likely to disagree with an invalid. It is then served like chocolate. Time to boil, five hours. A quarter of a pound of nibs should be boiled with three quarts of water. Probable cost, Is. per pound. Cocoa-nut Cake.— Mix one pound of sifted loaf-sugar with three-quarters of a pound of the white part of cocoa-nut grated. Beat the whites of six eggs to a firm froth, and mix all well together. Drop the mixture on paper in rough knobs about the size of a walnut, and bake then in a slow oven. Time to bake, a quarter of an hour. Probable cost, Is. 4d. per pound. Sufficient, one dozen and a half for a dessert-dish. Cocoa-nut Candy.— Put one pound of the best loaf sugar, broken into lumps, into a saucepan, and pour over it half a pint of spring water. Let it stand for a quarter of an hour, then place it on the fire and allow it to boil for five or six minutes. Remove the scum and boil the sugar until it is thick and white, then stir into it a quarter of a pound of the white of a fresh cocoa-nut finely grated. Stir it unceasingly until it rises in a mass in the pan, then spread it as quickly as possible upon sheets of paper which have been dried before the fire. Remove the paper before the candy is quite cold. Let it dry, then store it in tin boxes. Time, about twenty minutes. Probable cost, cocoanuts, 4d. or 6d. each. Sufficient, this quantity for a dessert-dish. Cocoa-nut Cheesecakes. —Pare off the rind from a fresh cocoa-nut, grate the white part, and put it into a perfectly clean saucepan with its weight in sifted sugar and the milk, or, if this is not quite sweet, two or three spoonfuls of water. Let it boil, stirring it constantly until tender. "When the mixture is cool, add the yolks of two eggs well beaten and a spoonful of orange-flower water. Line some patty pans with good puff paste, and put a little of the mixture into each. Bake in a good oven. Sift a little sugar over the cheesecakes before baking them. Time to boil the cocoa-nut, about three-quarters of an hour. Probable cost, 4d. to 6d. Cocoa-nut Cream. — Put a cupful of