282 THE BANANA 



BANANA CUSTARD PUDDING 



Half fill a pie-dish with sliced ripe bananas, and sprinkle 

 with a good brown or castor sugar. Make a pint of custard 

 (or cornflour) in a saucepan, sweeten to taste, and pour 

 over the bananas ; add a few tiny mites of butter, grate 

 a little nutmeg over the whole, and bake in the oven for 

 half an hour. Serve with cream. 



BANANA PRINCESS PUDDING 



Take 6 bananas, the whites of 2 eggs, a little apricot 

 jam, a little castor sugar. 



Peel and mash the bananas, and put into a greased 

 pie- dish and add a layer of apricot jam and let it get warm 

 through in a moderate oven. While that is cooking, take 

 the 2 eggs and separate the whites from the yolks. Whip 

 the whites with the castor sugar until it is quite stiff. 

 Then put it on to the pudding, return to the oven, and 

 bake until a golden brown. (This will take about 5 minutes. ) 

 To be served hot or cold. 



This may be decorated with glace cherries and angelica. 



BANANA WHIP 



Peel C ripe bananas, mash them up with a fork, put the 

 pulp into a saucepan with a gill of water, 2 oz. of castor 

 sugar, the thinly cut rind and juice of J lemon, and cook 

 gently over the fire for about 10 minutes. Stir in the stiffly 

 whisked white of an egg, and continue to cook for another 

 5 minutes ; then let cool, remove the lemon rind, and 

 whisk in 1 gill of cream (stiffly whipped). 



Fill up custard glasses, or pour the preparation in a glass 

 dish, and keep on ice till required. Then serve with 

 wafers or finger biscuits. 



