The cokernut (sometimes spelt “cocoanut,” though it has, of course, no
connection with cocoa) is a sort of “ugly duckling” when compared with
other nuts, and few people partake of it regularly. Probably the only
time when it is freely eaten in England is during Bank holidays, when
the cokernut shies of the fairs force the nuts upon those members of
the speculative public who venture their pennies and secure the prize.
The milky fluid in the cokernut, as well as the nut substance itself,
is very nourishing, and being fairly cheap, it might to advantage be
more freely eaten as a form of proteid food. It makes an excellent
curry. The nut does not seem to make, or appear in, any popular
beverages. “Desiccated cokernut” is not to be compared with the fresh
cokernut, but if it is used at all, the cokernut _meal_ should be
procured.
Cokernut Milk.
The fluid obtained from the inside of the ripe nuts is an excellent and
nourishing drink, and is strongly antiseptic.
Cokernut Soup.
Take half a cokernut and finely grate the white pulp, or use an
equivalent amount of fine cokernut meal; 2 or 3 small onions, fried; ¼
to ½ ounce of curry powder; 1 or 2 apples; any root vegetables. Stew
1 hour, then mix in 3 teaspoonfuls of cream, 1 teaspoonful of flour, 2
tablespoonfuls of butter and 1 teaspoonful of lemon juice.