Coal is sold under such specific names as nuts, cobbles, &c., the former being that which will pass through the first coarse screen, but will not pass through a second. The lumps therefore require no breaking up, but are of an exact size to suit the kitchen grate, requiring a mini- mum of attention on the part of the stoker. Further information on different kinds of fuel will be found under their particular headings. COAL-FISH.— This is a species of cod, remark- able for its black back, from which it derives its name ( Gadus carbonarius). It is found principally in the cold waters of northern climates, in the Baltic and Davis Straits, and at certain seasons along the coasts of Spitz- bergen and the Orkney Islands. It is considered a useful food amongst a certain class of hardy north- country feeders, especially if caught under a year old, but after that time the flesh grows coarse. The inhabi- tants of the Orkneys catch the year-old fish with rod and line, and call it a “ sillock.” In the second year it comes less frequently to the shore, and is then fished for from boats, and is called a “ cooth ” ; as it advances in age it retires further out to sea, and grows to the length of 2ft. or 3ft., or more, and is then called a “ setlie,” being fit to split open, salt, dry, and export, a large quantity going to the Mediterranean for Spanish consumption as calalou. In Edinburgh the young fish are called “ podleys,” and are occasionally bred there in salt-water ponds. The mode of cooking differs in no respect from that of codfish, to which reference for receipts should be made. For details respecting Culinary Processes , Utensils , Sauces, &c., referred to, see under their special heads. 2 M 402 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. COBBLERS. — A fanciful name given to certain drinks, in allusion probably to the ingredients being cobbled or patched together. Receipts for these will be found under various fruits, the following being those more commonly known. Champagne Cobbler. — Put 1 table-spoonful of sugar (or syrup) into a large glass or glasses, half fill them with crushed ice, fill up with champagne, put in a slice or two of lemon✪ Champagne Cobbler, and drink through straws. Claret Cobbler. — Put 1 wineglassful of claret into a glass with a very small quantity of clove cordial, and the required quantity of crushed ice, float two slices of lemon on the top✪ Claret Cobbler, and drink through straws. Mock Champagne Cobbler. — Put 1 table-spoonful of sugar (or syrup) into a large glass, pour over 1 table-spoonful of elder-flower water and half the quantity of orange-flower water, stir well, add 1 table-spoonful of brandy and a small (split) bottle of lemonade, put a slice of orange on top, and add as much ice as required✪ Mock Champagne Cobbler. Drink through straws. Sherry Cobbler. — (1) Put 1 gill of sherry and 1 table-spoonful of sugar or syrup into a pint glass, half fill with broken ice, stir until the sugar is dissolved, fill up with more ice, put two rings or slices of lemon on the top✪ Sherry Cobbler, and drink through straws. (2) Take a large tumbler, put into it 2 wineglassfuls of sherry, 1 heaped-up table-spoonful of powdered white sugar, six or eight strawberries or raspberries, and three small slices of pineapple or orange ; fill the glass up with broken ice, and serve it immediately, with straws stuck into the Cobbler to drink it through.

AI-modernized reading of the original text

Coal is sold under such specific names as nuts, cobbles, &c., the former being that which will pass through the first coarse screen, but will not pass through a second. The lumps therefore require no breaking up, but are of an exact size to suit the kitchen grate, requiring a minimum of attention on the part of the stoker. Further information on different kinds of fuel will be found under their particular headings. COAL-FISH.— This is a species of cod, remarkable for its black back, from which it derives its name ( Gadus carbonarius). It is found principally in the cold waters of northern climates, in the Baltic and Davis Straits, and at certain seasons along the coasts of Spitzbergen and the Orkney Islands. It is considered a useful food amongst a certain class of hardy northcountry feeders, especially if caught under a year old, but after that time the flesh grows coarse. The inhabitants of the Orkneys catch the year-old fish with rod and line, and call it a “ sillock.” In the second year it comes less frequently to the shore, and is then fished for from boats, and is called a “ cooth ” ; as it advances in age it retires further out to sea, and grows to the length of 2ft. or 3ft., or more, and is then called a “ setlie,” being fit to split open, salt, dry, and export, a large quantity going to the Mediterranean for Spanish consumption as calalou. In Edinburgh the young fish are called “ podleys,” and are occasionally bred there in salt-water ponds. The mode of cooking differs in no respect from that of codfish, to which reference for receipts should be made. For details respecting Culinary Processes , Utensils , Sauces, &c., referred to, see under their special heads. 2 M COBBLERS. — A fanciful name given to certain drinks, in allusion probably to the ingredients being cobbled or patched together. Receipts for these will be found under various fruits, the following being those more commonly known. Champagne Cobbler. — Put 1 table-spoonful of sugar (or syrup) into a large glass or glasses, half fill them with crushed ice, fill up with champagne, put in a slice or two of lemon, and drink through straws. Claret Cobbler. — Put 1 wineglassful of claret into a glass with a very small quantity of clove cordial, and the required quantity of crushed ice, float two slices of lemon on the top, and drink through straws. Mock Champagne Cobbler. — Put 1 table-spoonful of sugar (or syrup) into a large glass, pour over 1 table-spoonful of elder-flower water and half the quantity of orange-flower water, stir well, add 1 table-spoonful of brandy and a small (split) bottle of lemonade, put a slice of orange on top, and add as much ice as required. Drink through straws. Sherry Cobbler. — (1) Put 1 gill of sherry and 1 table-spoonful of sugar or syrup into a pint glass, half fill with broken ice, stir until the sugar is dissolved, fill up with more ice, put two rings or slices of lemon on the top, and drink through straws. (2) Take a large tumbler, put into it 2 wineglassfuls of sherry, 1 heaped-up table-spoonful of powdered white sugar, six or eight strawberries or raspberries, and three small slices of pineapple or orange ; fill the glass up with broken ice, and serve it immediately, with straws stuck into the Cobbler to drink it through.

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