DATE— COCOANUT 279 



substituted with milk for the cocoanut juice.) Add half 

 a nutmeg grated; boil fifteen minutes, skimming, then 

 serve with small French rolls or milk biscuit. Sugar may 

 be passed with this. 



COCOANUT CURRY 



In India cocoanut is very much used in curries. For a 

 vegetable curry melt two tablespoons of butter in a sauce- 

 pan (or use cookng oil) ; slice into this one onion and let it 

 cook for a few moments. Now add one tablespoonful of 

 curry powder mixed with a half pint of cocoanut milk and 

 a scant teaspoon of salt, and let simmer for five minutes. 

 The vegetables should have been prepared beforehand, 

 cooked separately: (cut in small bits): two carrots; two 

 medium-sized Irish potatoes; one-half pint of green peas, 

 and one-half pint of grated cocoanut. Place these in the 

 curry and let simmer for about five minutes, when it is 

 ready to serve. 



COCOANUT OMELET 



Beat together the whites of three eggs with a half tea- 

 spoonful of salt and dash of tabasco. When well whipped 

 add the yolks and one cup of grated cocoanut with a half 

 cup of cocoanut milk. Cook carefully for three minutes 

 in a well-buttered saucepan where there is moderate heat, 

 slipping a knife under the omelet once or twice to prevent 

 burning. When partially brown set in the oven to finish 

 cooking, a good final test being that of no particle sticking 

 to a knife thrust into the centre. 



COCOANUT INDIAN FRITTERS 



Place in a bowl three tablespoons of flour and scald with 

 sufficient scalding cocoanut milk to make a smooth, stiff 

 paste. Let it cool, then add to it the beaten yolks 



