COCONUT SOUP

2 coconuts grated
2 blades of mace
1 saltspoonful of cinnamon
3 pints of water
the juice of a lemon
2 eggs
1 oz. of Allinson fine
wheatmeal
pepper and salt to taste

Boil the coconut 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.