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Nelson Evening Mail, Volume XXXIII, Issue 35, 10 February 1899, Page 4

A correspondent wrote lately to Otago "Daily Times " asking to b informed how cockles (or pipis) can bo cooked " without bringing them to the consistency of shoeleather." The following directions are furnished by another correspondent:—"Let the cockleu be as fresh as possible —ibis may be known by their shells being tightly closed —rinse them quickly in p;enty of cold water to clean the sheila, put them into a deep basin and let it stand for a few minutes in a warm place, or put them in a Eaucdpaa on, the side of the fire, this U to open the shells. Whan open, pick out tha cockles on to a dish, strain the liquor from the cookies through muslin- loj free from sand, and mix it witb/a teaspoonful or two of vinegar, a piece of butter the size of a walnut, seasoning of pepper aud salt, fhioken Eome milk, mix this with the liquor from the cockles, and cook tilt the raw taste of the flour s removed, take the saucepan from 'be fire, and when the mixture haa pile ceased boiling, pn» in the Bookies and keep hot for a few minutes till the cockles are warmed through. They must on no account boil, or they will become like bite af india-rubber. There should be just enough sauce to cover the jockles."