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Oranges with Cocoanut

Here is a pretty way to vary the usual serving of "Ambrosia," as the sliced, cocoanut-sprinkled orange is often termed: Halve the unpeeled fruit, then with a small, sharp knife remove the pulp from the skins. Place the pulp in a bowl and mix with fresh cocoanut if possible to secure it (though the desiccated form, soaked a few moments in milk may serve the purpose), and sugar, with a dash of lemon juice. Replace in the shells and serve each half on a small fruit plate garnished with some form of dainty leaves.