Whisky Cobbler. — Put 1 gill of rye or Bourbon whisky into a tumbler with 1 table-spoonful of sugar, half fill up with crushed ice, put in two slices of lemon✪ Whisky Cobbler, and drink through straws. COBURG PUDDING— See Puddings. COCA. — The leaves of the Coca-plant ( Erytliroxylon Coca) (see Fig. 482) are said to possess a marvellous power of supporting the human system under excessive muscular fatigue and prolonged abstinence from food. Upon these questions considerable variety of opinion exists. A celebrated traveller states that he was hardly sensible of the fatigue of the mountain descents after Fig. 482. Coca-plant. chewing Coca-leaves, that as a consequence of this chewing, hunger and thirst were suspended for a long time, and that neither appetite nor digestion were other- wise affected. Other travellers declare that Coca-leaves are quite inert. Extended experience has shown that Coca contains an active principle or alkaloid (Cocaine, which is sometimes used in medicine) closely resembling Coca — continued. in its effects the alkaloids of tea and coffee. From this it may be surmised that an infusion of Coca would be about as stimulating and refreshing as a cup of tea or coffee. It is of no other use to the cook. Coca Liqueur. — Infuse lib. of Coca-leaves in 2qts. of over- proof spirit and let them remain for a fortnight ; then strain and filter the liquor, mix in 2oz. of spirit of juniper, joz. of vanilla essence, and loz. of essence of rosemary. When these are thoroughly incorporated, mix in 2qts. of clarified syrup, and bottle off for use. COCHINEAL— The generic name for the insect (Coccus cacti ) from which this colouring matter is obtained gives a clue to its habits. It infests the cactus of Mexico and the Brazils, and is, when mature, brushed off the plants into convenient vessels, and dried by the application of heat. There are two kinds of Cochineal in the market — silver cochineal, which shows a purplish grey, generally styled “ silver,” and black cochineal, of a red or purple-black colour. Either may be used in preparing crimson colouring for confectioners, commonly called “ carmine,” according to the following receipts : (1) Put 1 pint of water into a copper stewpan, and dissolve lib. of loaf sugar in it ; then add joz. of Cochineal and loz. of salts of wormwood, both crushed fine in a mortar, and boil for ten minutes, stirring in with a wooden spoon loz. of cream of tartar and joz. of alum. When dissolved, strain the colouring through a flannel bag, and as soon as it is cold put it in small bottles, corking them tightly. (2) Boil jib. of ground Cochineal with 2qts. of water, then add 21b. of loaf sugar, jib. of alum, fib. of cream of tartar, and boil it again. Strain through a jelly-bag, and when cold put it into bottles. (3) Mix together joz. each of alum, cream of tartar, and Cochineal, with j pint of boiling water ; put the mixture into a porcelain stewpan, and let it stand on the stove for twenty-five minutes. Stir in gradually joz. of salts of tartar, and add jib. of caster sugar✪ Cochineal Coloring (Third Method). Strain and bottle it.

AI-modernized reading of the original text

Whisky Cobbler. — Put 1 gill of rye or Bourbon whisky into a tumbler with 1 table-spoonful of sugar, half fill up with crushed ice, put in two slices of lemon, and drink through straws. COBURG PUDDING— See Puddings. COCA. — The leaves of the Coca-plant ( Erythroxylon Coca) (see Fig. 482) are said to possess a marvellous power of supporting the human system under excessive muscular fatigue and prolonged abstinence from food. Upon these questions considerable variety of opinion exists. A celebrated traveller states that he was hardly sensible of the fatigue of the mountain descents after Fig. 482. Coca-plant. chewing Coca-leaves, that as a consequence of this chewing, hunger and thirst were suspended for a long time, and that neither appetite nor digestion were otherwise affected. Other travellers declare that Coca-leaves are quite inert. Extended experience has shown that Coca contains an active principle or alkaloid (Cocaine, which is sometimes used in medicine) closely resembling Coca — continued. in its effects the alkaloids of tea and coffee. From this it may be surmised that an infusion of Coca would be about as stimulating and refreshing as a cup of tea or coffee. It is of no other use to the cook. Coca Liqueur. — Infuse lib. of Coca-leaves in 2qts. of overproof spirit and let them remain for a fortnight ; then strain and filter the liquor, mix in 2oz. of spirit of juniper, joz. of vanilla essence, and loz. of essence of rosemary. When these are thoroughly incorporated, mix in 2qts. of clarified syrup, and bottle off for use. COCHINEAL— The generic name for the insect (Coccus cacti ) from which this colouring matter is obtained gives a clue to its habits. It infests the cactus of Mexico and the Brazils, and is, when mature, brushed off the plants into convenient vessels, and dried by the application of heat. There are two kinds of Cochineal in the market — silver cochineal, which shows a purplish grey, generally styled “ silver,” and black cochineal, of a red or purple-black colour. Either may be used in preparing crimson colouring for confectioners, commonly called “ carmine,” according to the following receipts : (1) Put 1 pint of water into a copper stewpan, and dissolve lib. of loaf sugar in it ; then add joz. of Cochineal and loz. of salts of wormwood, both crushed fine in a mortar, and boil for ten minutes, stirring in with a wooden spoon loz. of cream of tartar and joz. of alum. When dissolved, strain the colouring through a flannel bag, and as soon as it is cold put it in small bottles, corking them tightly. (2) Boil jib. of ground Cochineal with 2qts. of water, then add 21b. of loaf sugar, jib. of alum, fib. of cream of tartar, and boil it again. Strain through a jelly-bag, and when cold put it into bottles. (3) Mix together joz. each of alum, cream of tartar, and Cochineal, with j pint of boiling water ; put the mixture into a porcelain stewpan, and let it stand on the stove for twenty-five minutes. Stir in gradually joz. of salts of tartar, and add jib. of caster sugar. Strain and bottle it.

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