Cocoanut Shells

Used largely in the adulteration of ground pepper and other spices. The government analysts cite an instance of a New York firm having in a short time used and put upon the coc market more than 5,000 lbs. of cocoamit shells in their spices.


A cup or deep dish for cooking eggs in.

Eggs A La Cocotte

Eggs in buttered cocotte-cups with a spoonful of cream on top, same as shirred eggs except that they are steamed instead of baked.


Used for coloring; is an insect which lives upon the stems of a plant in Mexico.

Cochon (Fr)


Cochon De Lait

Sucking pig.

Cochon De Lait A La Chipolata

Sucking pig stuffed with chestnuts and sausage, served with a Chipolata garnish.

Cochon De Lait Ex Galantine

A sucking pig boned, stuffed, braised, served hot.

Pate Froid De Cochon De Lait

A cold raised pie of the English pork-pie order, made with sucking pig.

Cockie Leekie Soup

See Scottish Cookery.


A small sort of scallops; used as a substitute for oysters and shrimps in fish sauces; eaten raw with vinegar and plainly boiled in salt water.

Cockle Patties

Same as oysters and clams. "Cockles, which come in season this month, are excellent pickled or in patties. We are told that from Morecambe Bay alone, 20,000 worth of these delicious little shell-fish are taken every year".


Frequently mentioned and commended for use in foreign recipes, and one of the principal reliances for ornamental finishes to elaborate hot dishes; may be obtained in bottles and cans at the fancy grocery stores. They are the combs and wattles of yearling chickens, blanched peeled and stewed.

Coings (Fr)


Colbert Sauce

Brown; made of 1 pint espagnole, 2 tablespoons extract of beef, pepper, parsley, lemon juice, 6 oz. butter beaten in by portions, not boiled.

Colbert Soup

Endive soup with eggs made of shredded hearts of endive, blanched, stewed in butter, stock added, yolks and cream to thicken, a poached egg served in each plate.

Cold Storage

Since artificial ice-making has become general, some hotels employ the freezing process itself instead of ice for their cold rooms. The process consists of the rapid evaporation of ammonia by heat; the vapor passing through pipes produces intense cold; the pipes being laid in brine the latter becomes colder than ice, and being circulated through other pipes along the walls of store rooms, meat rooms, etc., the cold brine keeps them at a freezing temperature, so that meat remains frozen in them for weeks, and carafes of water are frozen more or less as wanted. This system is called cold storage. It is employed on board the ocean steamships, and by its means fresh meat is kept frozen during the voyage from Australia or New Zealand. The ammonia employed in the process is condenced and used again with but little loss. In most towns now there are cold-storage accommodations for hire to those who need, yet have not business or room enough to put in their own plant.