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Cocoanut Omelet

Beat together the whites of three eggs with a half teaspoonful 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.