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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 throughthe 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 cocoanut meat) and a pint or more of undiluted cocoanut milk or cream. (Butter and a little corn or rice flour may be 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.