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Cocoa-Nut Paste

Drain the milk from a large cocoa-nut, pare off the brown skin, and shred the white part as finely as possible; put a pound of sugar into a saucepan with a cupful of water, the shredded cocoa-nut, and, if it is perfectly sweet, the milk of the cocoa-nut. Let the mixture boil gently until the syrup seems likely to return to sugar, when the whisked whites of two eggs may be added. Turn the paste on a dish and dry at the mouth of a slow oven.