Coconut Soup

2 coconuts, grated

2 blades of mace

1 tsp of cinnamon

3 pints of water

Juice of a lemon

2 eggs

1 oz. of Allinson fine wheatmeal

Pepper and salt to taste

Directions

Boil the cocoanut in the water, adding the mace, cinnamon and seasoning.

Let it cook gently for an hour; strain the mixture through a sieve and then return the soup to the saucepan.

Make a paste of the eggs, wheatmeal, and lemon juice, add it to the soup and let it boil up before serving.

Let it simmer for 5 minutes and serve with a little plain boiled rice.