Cocoanut is the fruit of a large palm growing in Central and South America. The soft pulp of a fresh cocoanut is excellent in cases of chronic constipation, but in the central and northern parts of the United States it is impossible to obtain fresh cocoanuts. The flesh of dried cocoa-nuts is most indigestible, but when made into cocoanut milk or cream is a valuable fatty food. It is easily digested and palatable.
Grate a good-sized cocoanut, add a pint of boiling water, stir until it is thoroughly washed and water-soaked. Put it in a cheesecloth bag or towel and wring the fibre dry. Stand the milk thus obtained in a cold place; throw the fibre away.
The milk thus obtained may be used for sauces. The "cream" makes a nice salad dressing, or pudding sauce.
Stand cocoanut "milk" aside in a cold place for four hours, then skim off the "cream" and use it in the place of ordinary cream or oil.
Skim the cream from the surface of the cocoanut milk. Put a half cupful of the "milk" in a double boiler. Beat the yolk of one egg with two tablespoonfuls of sugar, add the hot cocoanut milk, stir in the double boiler over the fire until it thickens like soft custard; take it from the fire and pour it slowly into the well-beaten white of the egg. Turn this at once into a pretty glass dessert cup and stand aside to cool.
Peel a solid tomato and cut it in slices one inch thick; put the two center slices on a serving dish, dust them lightly with salt and pour over two tablespoonfuls of cocoa-nut cream and serve.
This is one of the most wholesome ways of serving tomatoes.
Without sugar, this can be taken by a diabetic patient; it is exceedingly good for the rheumatic and gouty, and gives variety to long-continued diet for an invalid.