Cassell's dictionary of cookery

Coburg Puddings.— Mix half a pound of fine flour very smoothly with a little water, and add gradually one pint of now milk, half a pound of butter, half a pound of currants, three table-spoonfuls of sugar, six well-beaten eggs, a quarter of a nutmeg grated, and a tablespoonful of brandy. Mix thoroughly, pour the mixture into some well-buttered cups, and bake in a good oven. Time to bake, half an hour. Probable cost. Is. lOd., exclusive of the brandy. Sufficient for six or eight persons. Cochineal Colouring. — Boil fifteen grains of powdered cochineal in half a pint of water; add a piece of alum about the size of a nut, and one drachm and a half of cream of tartar. Let the ingredients boil very slowly for half an hour; strain the liquid, and bottle it closely. Keep it in a cool place. It will keep better if three or four lumps of sugar are boiled with it. Sufficient for nearly half a pint. Cock-a-Leekie. — Boil a young fowl in two quarts of white stock until it is tender. Take it up and put it aside. "Wash two bunches of fine leeks. Trim away the roots, and part of the heads, and cut them into one-inch lengths. Put them into the broth, and add half a povmd of boiled rice, and a little pepper and salt. Boil half an hour. Cut the fowl into neat joints, put it into the soup, boil up, and serve very hot. The above is true Cock-a-Leekie Soup. The soup bearing this name is, however, as often served without the fowl as with it. Time, one hour and a half. Probable cost, 3s. Sufficient for eight or nine persons. Cockles, Boiled. — Cockles should be washed in two or three waters, and the shells well scrubbed with a hard brush, then put into salt and water, not over strong, to cleanse themselves. They are best roasted on a tin laid on a stove, and eaten while hot, with bread and butter and a little pepper and vinegar. To boil them, put them in a clean saucepan, with a table-spoonful of water at the bottom of the pan, and a clean towel laid over them. Shake the saucepan constantly, to prevent them burning. As soon as the shells open they are cooked enough. They may be dressed in all the ways, excepting frying, practised with oysters and mussels. Time, five minutes. Probable cost, 3d. per quart. Sufficient, allow one pint for each person. Cockle Sauce. — Prepare a gallon of cockles as for boiling {see the previous recipe). Set them on the fire, and when the shells open, strain the liquid from them, throw the shells away, and strain the liquid through muslin, to clear it from sand. Stir in a pint of good melted butter, and add a table-spoonful of vinegar, or the juice of a lemon, and half a tea-spoonful of white pepper. Stir the sauce over the fire for two or three minutes, but do not let it boil, and servo it with cod or haddock. Time, about twenty minutes altogether. Sufficient for four pounds of fish. Probable cost of cockles, 3d. per quart. Cockles, Pickled.—Prepare the cockles as for sauce (*(f the previous recipe) ; strain COG ( 142 ) COG