Compote of Cocoanut

• A Cocoanut
• The Juice of a Lemon
• ½ Teaspoonful of Salt

Divide the cocoanut into quarters. Peel off all the brown skin, and then soak the clean, white pieces in cold water, with a little lemon juice and a little salt. Cut them in thin slices first, and then in thick threadlike shreds, just as you would vegetables for Julienne Soup. This must be done, however, before soaking in the lemon juice and salt. Let them soak for an hour. Then drain the shred