COCOANUT SOUP
2 cocoanuts grated, 2 blades of mace, 1 salt spoonful of cinnamon, 3 pints of water, the juice of a lemon, 2 eggs, 1 oz.
of Allinson fine wheatmeal, pepper and salt to taste. Boil the cocoanut in the water, adding the mace, cinnamon, and
seasoning. Let it cook gently for an
hour; strain the mixture through a sieve and then return the soup to the saucepan. Make a paste of the eggs,
wheatmeal, and lemon juice, add it to the soup and let it boil up before serving; let it simmer for 5 minutes, and serve
with a little plain boiled rice.