278 FRUIT RECIPES 



COCOANUT AND DATE SALAD 



The fresh cocoanut, cut in cubes, mixed with stoned, 

 halved dates, served on crisp, tender lettuce or young cab- 

 bage leaves, makes a pretty and delicious salad. Mayon- 

 naise or a cooked dressing in which lemon juice takes the 

 place of vinegar, gives proper piquancy. 



COCOANUT MILK FOR COOKERY 



Cocoanut milk may be used in any way that cow's milk 

 is used: for soups, stews, and dainty desserts. The milk" 

 may still be used after the shell is brown and hard through — ■ 

 the proper stage is when the shell is tender enough to be 

 cut into with a sharp, stiff, slender knife. To get all the 

 milk at the more advanced stages the white meat should be 

 grated, and boiling water poured over it in proportion of 

 one scant quart to each large cocoanut. Stir this for 

 some minutes, then strain through a cotton cloth, squeezing 

 the cocoanut well. Let this liquid cool and it will be found 

 that the fat rises as does cream and may be used as cream, 

 butter , or oil. The fibre remaining may again be treated 

 with boiling water but its quality will not be as rich. 



COCOANUT SOUP (Old Recipe) 



Scald and scrape (but do not skin) two sets of calVes' 

 feet (eight) and place in a soup-kettle with the thin-pared 

 rind of a lemon and six blades of mace. Pour over this 

 one gallon of cold water and let heat gradually, skimming, 

 simmering till the calves' feet are thoroughly shredded by 

 the long gentle cooking, when strain and set away to harden. 

 Remove the fat from it and replace on the stove with a 

 fine-scraped fresh cocoanut (at least a half-pound of cocoa- 

 nut meat) and a pint or more of undiluted cocoanut milk 

 or cream. (Butter and a little corn or rice flour may be 



