28o FRUIT RECIPES 



of fout eggs, and the whites of two, with a cup or 

 more (as desired) of fresh, shredded cocoanut. Work this 

 up well together then drop by dessertspoonfuls into boiling 

 fat or oil and fry to a golden brown. 



COCOANtiT TOAST 



Toast to a medium brown some slices of rusk and pour 

 over them fresh Cocoanut milk, slightly thickened; adding 

 at the last shredded, tender cocoanut -afresh gathered. 

 Serve hot with a dash of nutmeg over the whole. 



COCOANUT AND ORANGE FLOWERS 



When at its first creamy ("spoon") stage serve the 

 cocoanut ftom the shell, in convenient pieces, or scraped 

 on to a setving-dish) and sprinkled with the fresh or candied 

 petals of ofange-flowers. The preserved orange flowers 

 may be used with this, also. Cream, sugar, a meringue, or 

 wine may be served with it. 



SHfiRRIED COCOANUT 



Grate a fresh cocoanut and drop into a thick syfUp made 

 of four cups of sugar to two of water, and cook gently iot 

 forty mifiUtes. When done remove from the fire and 

 immediately stir in the beaten yolks of three eggs. These 

 should thicken a little with the beating and heat. Add 

 a wineglassful of sherry, whip well and cool. (The eggs 

 may be stirred ifl While still on stove but shoitld never be 

 allowed to boil.) 



COCOANUT CUPS 



Gently stew a sliced cocoanut in the cocoanut milk for 

 an hour, or until tender, then add juice and grated rind of 

 one lemon or orange, a half-cup of sugar, and the beaten 

 yolks of four eggs. Let thicken slightly, then pour into 



