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Cocoa-Nut Soup

Grate very finely the white of a fresh cocoa-nut, and simmer it gently for an hour in some good stock, allowing a quarter of a pound of cocoa-nut for every half-gallon of stock. Strain the liquid, and thicken it with some ground rice; half a pound of ground rice will be enough for this quantity. Season it with a little salt and cayenne, and a small tea-spoonful of mace. Just before serving, draw it from the fire, and add a cupful of thick cream. Time, altogether, two hours. Probable cost, 1s. per quart. Sufficient, this quantity for nine or ten persons.