Cocoa-Nut Soup

Ingredients

• 6 oz grated cocoa-nut
• 6 oz rice flour
• 1/2 a teaspoonful of mace
• seasoning to taste of cayenne and salt
• 1/4 a pint of boiling cream
• 3 quart medium stock No. 105

Instructions

1. Take the dark rind from the cocoa-nut, and grate it down small on a clean grater; weigh it, and allow, for each quart of stock, 2 oz. of the cocoa-nut.
2. Simmer it gently for 1 hour in the stock, which should then be strained closely from it, and thickened for table.