Crystallised Cocoa-nut Chips. — Remove the dark skin from
one or two Cocoa-nuts, and cut them up into thin slices. In
the meantime, boil some sugar to a syrup, put in the slices
of Cocoa-nut, and boil for about ten minutes, stirring con-
tinually ; then remove the pan from the fire, stir well once
more, and pour the contents on to a wire sieve, placing a
vessel underneath to catch whatever syrup may run through.
When the syrup is well drained, turn the chips of Cocoa-nut
into a vessel with crystal sugar, mix them thoroughly up in
it, and let them remain for an hour, by which time they will
be ready for use. Care must be taken not to let them drain
too long, or they will become too dry to take up the crystal
sugar sufficiently. They should never be packed away when
made, but should be left exposed to the air as much as
possible. A part, or the whole, may be coloured red by
mixing liquid cochineal in the sugar.
Grated Cocoa-nut.— Cut off the dark outside part of a large
Cocoa-nut, throwing the pieces into cold water as fast as they
are peeled ; take them out, drain them, rub through a coarse
grater on to a dish, and serve with raspberry or other jelly
for garnish.
Portuguese Cocoa-nut Pudding. -Prepare a syrup with fib.
of sugar, stir in |lb. of ground rice, pour in a breakfast-
cupful of Cocoa-nut milk, made from two Cocoa-nuts✪ Portuguese Cocoa-nut Pudding, and stir
well over the fire until the mixture thickens. Turn it out
into a well-buttered dish, bake to a light brown, and serve.
CODFISH {Fr. Cabillaud; Ger. Kabeljau).— This well-
known fisli ( Morrhua vulgaris) inhabits northern latitudes,
and is caught in large quantities along the coasts of
Newfoundland, millions being taken annually on the
Grand Bank. The flesh forms an excellent and whole-
some food, provided it is fresh and sound. To judge of
this, the eye should be examined : if recently caught
this will be found rising from the head and surrounded
with a transparent and red substance. The gills also
should be bright red, not brown, nor turning so, and
the flesh should be firm and transparently white. A thick
neck and well-marked yellow spots indicate good quality.
See Fig. 493. Cod imported as “Newfoundland Fish”
have been beheaded, split open, gutted, and salted, and
are therefore somewhat coarser than the fresh Cod
brought in by our own boats from the North Sea.
Besides the numerous modes of cooking Cod sound,
roe, liver, and tongues (described hereafter), the spawn
is made into caviare, and the liver pressed and boiled
for its oil, which is sufficiently familiar to certain
unfortunate invalids. Young Cod, or codlings, are apt
to be watery and tasteless as compared with the matured
fish, which are best from about September to March.
Codfish — continued.
Page 414 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Crystallised Cocoa-nut Chips. — Remove the dark skin from one or two Cocoa-nuts, and cut them up into thin slices. In the meantime, boil some sugar to a syrup, put in the slices of Cocoa-nut, and boil for about ten minutes, stirring continually ; then remove the pan from the fire, stir well once more, and pour the contents on to a wire sieve, placing a vessel underneath to catch whatever syrup may run through. When the syrup is well drained, turn the chips of Cocoa-nut into a vessel with crystal sugar, mix them thoroughly up in it, and let them remain for an hour, by which time they will be ready for use. Care must be taken not to let them drain too long, or they will become too dry to take up the crystal sugar sufficiently. They should never be packed away when made, but should be left exposed to the air as much as possible. A part, or the whole, may be coloured red by mixing liquid cochineal in the sugar.
Grated Cocoa-nut.— Cut off the dark outside part of a large Cocoa-nut, throwing the pieces into cold water as fast as they are peeled ; take them out, drain them, rub through a coarse grater on to a dish, and serve with raspberry or other jelly for garnish.
Portuguese Cocoa-nut Pudding. -Prepare a syrup with fib. of sugar, stir in |lb. of ground rice, pour in a breakfastcupful of Cocoa-nut milk, made from two Cocoa-nuts, and stir well over the fire until the mixture thickens. Turn it out into a well-buttered dish, bake to a light brown, and serve.
CODFISH {Fr. Cabillaud; Ger. Kabeljau).— This wellknown fisli ( Morrhua vulgaris) inhabits northern latitudes, and is caught in large quantities along the coasts of Newfoundland, millions being taken annually on the Grand Bank. The flesh forms an excellent and wholesome food, provided it is fresh and sound. To judge of this, the eye should be examined : if recently caught this will be found rising from the head and surrounded with a transparent and red substance. The gills also
should be bright red, not brown, nor turning so, and the flesh should be firm and transparently white. A thick neck and well-marked yellow spots indicate good quality. See Fig. 493. Cod imported as “Newfoundland Fish” have been beheaded, split open, gutted, and salted, and are therefore somewhat coarser than the fresh Cod brought in by our own boats from the North Sea.
Besides the numerous modes of cooking Cod sound, roe, liver, and tongues (described hereafter), the spawn is made into caviare, and the liver pressed and boiled for its oil, which is sufficiently familiar to certain unfortunate invalids. Young Cod, or codlings, are apt to be watery and tasteless as compared with the matured fish, which are best from about September to March.
Codfish — continued.
Records on this page
Portuguese Cocoa-nut Pudding