COCONUT SOUP ( English style)

2 quarts of stock
1/2 lb. grated fresh coconut

2 oz. rice flour
2 tablespoonfuls of cream
Mace, salt and pepper to taste

When dried grated coconut is used it should be soaked for 2 or 3 hours in a little of the stock.

Boil the stock.  Add a pinch of mace and the coconut, and simmer for about 1 hour.  Mix the rice flour smoothly with a little of the stock, boil remainder, add the blended rice flour, and stir and boil gently for about 10 minutes.  Season to taste, stir in the cream and serve.

Time about 1 1/4 hours.  Serves 6 persons.

Florence MacKenzie