Cocoa-nut Soup.— Grate very feiely the white of a fresh cocoa-nut, and simmer it gently for an hour in some good stock, allowing a quarter of a jDound of cocoa-nut for every half gallon of stock. Strain the liquid, and thicken it with seme ground rice; half a pound of ground rice will be enough for this quantify. Season it with a little salt and cayenne, and a small tea-spoonful of mace. Just before serving, draw it from the fire, and add a cupful of thick cream. Time, altogether, two hours. Probable cost. Is. per quart. Sufficient, this quantity for nine or ten persons. Cocoa-nut Soup (another way). — Boil the stock and the cocoa-nut together, as in tlie last recipe. Tliicken the soup with ground lice, being careful to mix it smoothly with a little cold stock or water before putting it into the boiling liquid. Add two table-spoonfuls of lemon-juice, two table-spoonfuls of soy, a nut- meg grated, and a little salt and cayenne. Just before serving, add a tumblerful of sherry. Time, altogether, two hours. Probable cost. Is. yev quai-t, exclusive of the sherry. Sufficient for nine or ten persons. Cocoa-nut Spongecakes — Takealarge fresh cocoa-nut, remove the brown skin, and grate it on a perfectly clean, bright giater as finely as possible ; beat the yollvs of six eggs, and whisk the whites to a solid froth, adding gradually, as it is whisked, half a pound of sifted sugar, a pinch of salt, half a tea-spoonful of grated lemon-rind, and the yolks of the eggs. Beat the mixture for a quarter of an horn-, then add, by degrees, a quarter of a pound of flour✪ Cocoa-nut Spongecakes, and the grated cocoa-nut : continue boating till the batter is quite smooth. Line square tins with buttered paper, pom- in the mixtui-e, and bake the cakes immediately in a brisk oven. Do not open the door of the oven until the cakes are baked. Time, about half an hour. Probable cost. Is. 4d. Sufficient for one moderate-sized cake, or two small ones. Cod. — Cod comes into season about the beginning of October, when other large fish are going out. If the weather is cold, it is then very good ; it is at its very best about Christ- mas, but goes ofl; from the end of January to the end of March. During the latter pait of this month and in April and May it is usually A'ery fine. The best cod are those which are plump and round at the tail, the sides having a ribbed appeaiance, with yellow spots upon a pure skin. In order to ascertain if the fish is fresh, press the finger into the flesh, and if it rises immediately and feels firm and stiff, it is fresli. It is much better not to cook a cod whole. The upper part is so much thicker than the tail that the latter would be boiled to lags before the rest was cooked. The head and shoulders are generally boiled ; the rest may be fried or stowed in slices. Epicures look out for tho sounds, the glutinous parts about the head and the tongue. A little salt should be rubbed COD (144) COD down the bone and. on the lliick pait as soon as the fish comes into the house.

AI-modernized reading of the original text

Cocoa-nut Soup.— Grate very finely the white of a fresh cocoa-nut, and simmer it gently for an hour in some good stock, allowing a quarter of a pound of cocoa-nut for every half gallon of stock. Strain the liquid, and thicken it with seme ground rice; half a pound of ground rice will be enough for this quantify. Season it with a little salt and cayenne, and a small tea-spoonful of mace. Just before serving, draw it from the fire, and add a cupful of thick cream. Time, altogether, two hours. Probable cost. Is. per quart. Sufficient, this quantity for nine or ten persons. Cocoa-nut Soup (another way). — Boil the stock and the cocoa-nut together, as in tlie last recipe. Tliicken the soup with ground lice, being careful to mix it smoothly with a little cold stock or water before putting it into the boiling liquid. Add two table-spoonfuls of lemon-juice, two table-spoonfuls of soy, a nutmeg grated, and a little salt and cayenne. Just before serving, add a tumblerful of sherry. Time, altogether, two hours. Probable cost. Is. per quart, exclusive of the sherry. Sufficient for nine or ten persons. Cocoa-nut Spongecakes — Take a large fresh cocoa-nut, remove the brown skin, and grate it on a perfectly clean, bright grater as finely as possible ; beat the yolks of six eggs, and whisk the whites to a solid froth, adding gradually, as it is whisked, half a pound of sifted sugar, a pinch of salt, half a tea-spoonful of grated lemon-rind, and the yolks of the eggs. Beat the mixture for a quarter of an horn-, then add, by degrees, a quarter of a pound of flour, and the grated cocoa-nut : continue boating till the batter is quite smooth. Line square tins with buttered paper, pom- in the mixture, and bake the cakes immediately in a brisk oven. Do not open the door of the oven until the cakes are baked. Time, about half an hour. Probable cost. Is. 4d. Sufficient for one moderate-sized cake, or two small ones. Cod. — Cod comes into season about the beginning of October, when other large fish are going out. If the weather is cold, it is then very good ; it is at its very best about Christmas, but goes ofl; from the end of January to the end of March. During the latter pait of this month and in April and May it is usually A'ery fine. The best cod are those which are plump and round at the tail, the sides having a ribbed appearance, with yellow spots upon a pure skin. In order to ascertain if the fish is fresh, press the finger into the flesh, and if it rises immediately and feels firm and stiff, it is fresli. It is much better not to cook a cod whole. The upper part is so much thicker than the tail that the latter would be boiled to lags before the rest was cooked. The head and shoulders are generally boiled ; the rest may be fried or stowed in slices. Epicures look out for tho sounds, the glutinous parts about the head and the tongue. A little salt should be rubbed COD (144) COD down the bone and. on the lliick pait as soon as the fish comes into the house.

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Cocoa-nut SpongecakesCocoa-nut Soup

Cassell's dictionary of cookery