132 COCA. 



a moderate oven, and cracked in a mortar. It requires to be 

 well boiled, allowing a pint of water to each ounce of cocoa. 

 Pour off the liquid, and stir into it boiling milk. 



Cracked cocoa is simply the shell and nut together, and is 

 prepared as the above. Baker's prepared cocoa is much 

 approved. 



Shells of cocoa are soaked, and then boiled in the same 

 water. They require to be well boiled. Put a large gill to 

 a quart of water ; after being soaked over night, and thor- 

 oughly boiled, strain off the liquor, and put milk to it and 

 heat it again. 



CHOWDER. Cut a quarter of a pound of fat salt-pork 

 into slices, and try it out in the pot you make the chowder in. 

 Take a haddock that has been nicely cleaned, and cut it across 

 into bits about an inch and a half wide. Take out the rashers 

 of pork and put in a layer of fish, pepper it well, and dust in 

 flour on it, then another layer of fish, seasoning it in the same 

 manner. Pour over cold water till the fish is a little more 

 than covered. Put it on to boil. Shred an onion or two 

 very fine, and throw it into the pot. Ten minutes before you 

 take it up, put in half a bottle of claret or port wine, and let 

 it boil up. Try a little in a cup, and if not of the consistency 

 of cream, mix a little flour in a cup with water, and pour it 

 in. Dip in cold water half a dozen crackers, split them, and 

 five minutes before you serve the chowder, put them into the 

 pot. About half an hour after it begins to boil, the chowder 

 will be cooked. Serve in a deep dish, garnishing the sides 

 with the brown rashers of pork. 



COCA (Erythroxylon coca). A pernicious narcotic of 

 Peru. The dried leaf is chewed, but the forlorn victim who 

 is its slave is punished with terrible imaginations, often fan- 

 cying himself guilty of frightful crimes. 



