Recipes for the million

COCOANUT CAKES. — Whisk three eggs until they are very light, add gradually ten ounces of sifted sugar, and stir in six ounces of grated cocoanut. Roll a tablespoonful of the paste into the form of a pyramid, and so continue until it is all used up. Place the pyramids upon paper, put the paper on tins and bake in a rather cool oven till they are just coloured a light brown. COCOANUT CANDY, SUPERIOR.— Rasp half a pound of cocoanut, spread it on a dish, and let it stand for two or three days to get dry. Then beat the fourth part of the white of an egg in three-quarters of a pint of water and pour it on to two pounds of loaf sugar. When it has stood a little time, place it over a very clear fire and let it boil for a few minutes, then set it on one side till the scum has subsided ; clear it off, and boil the sugar till it is very thick and white ; strew in the nut, and stir continually until it is finished. Take care not to have the pan too close to the fire, as the nut is liable to burn. COD (BAKED). — Cut the fish into slices about half an inch thick, dip into flour, then into beaten egg mixed with milk— a tablespoonful to each egg— and lastly into bread-crumbs with a seasoning of mixed herbs, ot the kind used for veal stuffing. Baste with butter melted in the baking-tin and cook in a hot oven for twenty minutes. Serve with caper sauce. COD (BOILED). — Cod intended for boiling should first be well salted, and allowed to hang for a couple of days so that it may become firm. It requires to boil from a quarter to half an hour, according to size. Garnish with the roe, milt, and liver, lemon, and horseradish, and serve with oyster or shrimp sauce, accompanied with parsnips. COD (BROILED). — Cut fresh cod into slices an inch thick, dip them in thick melted butter, dredge with pepper and salt, and broil on a gridiron, which has previously been rubbed with chalk, till both sides are a good colour. Serve with parsley sauce. COD (CRIMPED). — Cut the fish into nice slices and lay them in salt and water for three hours, adding a wineglassful of vinegar ; put into boiling water with a handful of salt, and boil quickly for ten or fifteen minutes. Garnish with parsley, curled horseradish, and sliced lemon, and serve with cream, shrimp or oyster sauce. COD (CURRIED). — Cut the fish into handsome slices and fry them with some sliced onions to a good colour ; then stew them in white gravy, to which add a large teaspoonful of curry powder, two or three spoonfuls of cream, a little flour and butter, a saltspoonful of cayenne pepper, and a pinch of salt. COD’S HEAD AND SHOULDERS (BOILED).— Clean and dry the fish, tie it together, and boil for half an hour in salt and water, into which a glass of vinegar has been put. Serve with egg or oyster sauce. COD’S HEAD AND SHOULDERS, To Carve.— The back of the fish being placed towards the carver, an incision is first made down the thick part of the back as far as the bone, and then across the fish, at intervals of several inches, to a like depth, and slices cut from these openings, right and left, care being taken not to break the flakes. The gelatinous parts about the head and neck are considered a dainty, as is also the sound. The palate and tongue, if asked for, must be got at with a spoon.