Citron

A large fruit of the lemon species, the peel is blanched, then boiled in syrup and subsequently dried; used in cakes, puddings, ices, jellies, cordials, liqueurs, etc.

Citron Cake

One pound each of butter and sugar creamed together, ten eggs then worked in one at a time, then a wine glass of brandy, one pound of sifted flour, and half a pound of shredded citron.

Cloves

Name of a valuable spice obtained from the buds of the tree. Used in its whole form tor seasoning many stews, sauces, soups, especially turtle soup, where it takes the place of the herb BASIL. It is a valuable addition to apple dumplings, pies and sauces; in its ground state is often adulterated with pimentos and other inferior spices. The word clove is also used to designate a clove or section of garlic.

Cobbler

Name used in cookery to designate a kind of pie used as a sweet entree; also in the bartenders' guide to designate certain mixed drinks.

Cocoa

Name of a bean obtained from the cocoa tree, from which is manufactured the cocoa of commerce; used in cookery as a breakfast and supper beverage; also the expressed oil of the nut is used as cocoa butter, chiefly by confectioners.

Cocoanut

As generally seen in this country is in shell form devoid of its fibrous husk. The shell when broken shows the enclosed nut; this is used in cookery (after having its dark skin removed) chiefly by confectioners in making cakes, puddings, ices, macaroons, etc.; can be purchased for such work in dessicated form. The milk of the cocoanut as the liquid is called, is a valuable flavoring for curries, mulli-gatawney soup, almond soup, etc.

Cocotte

Name used in cookery to designate a way of cooking eggs. The cocotte cups have been recently placed on the market; they are in cup form without handles and with screw covers; the cups when to be used are slightly buttered, the eggs broken in (keeping the yolks whole) a spoonful of cream poured carefully over them, the lid screwed on, the cups then placed into boiling water or into a steamer; they require two minutes longer than is required for boiled eggs; they are sent to the table in the cup and the lid is simply loosened, so as to be removed by the guest at his or her pleasure, or by the waiter at the request of the guest. The foreign term for this method of cooking eggs is (OEUFS A LA COCOTTE).

Cochineal

Name of an insect obtained chiefly from the shores of PHONOECIA; used in cookery as a red coloring. For recipe see "Carmine".

Cochon

A term used sometimes on bills of fare to designate PIG, such as "pied de cochon" pigs feet; "cochon de lait" suckling pig, etc.

Cockie-Leekie

Name given by the Scotch people for a soup in which a cock fowl and leeks form the principal ingredients.

Cockie-Leekie Soup

Young fowls (cocks or hens) washed, trussed and lightly roasted, then put into a white stock of veal or chicken with some white parts of shredded leeks, salt, and a few whole peppers; when the fowls are nearly done, they are taken up, the meat picked into shreds and placed into another saucepan with an equal quantity of fresh shredded leeks, the stock the fowls were boiled in being then strained over; this is then brought to the boil, skimmed, then simmered till the leeks are tender (about half an hour), seasoned with salt and pepper, then served.