2S6 FRUIT RECIPES 



the pulp of three large bananas and the stiff-beaten white 

 of an egg. Set away to cool in a mould. Serve with thin 

 custard sauce. 



WHIPP&D BANANAS 



To the pulp of five bananas add the juice of two oranges, 

 the grated rind of one, a tablespoon of sugar, a pinch of 

 salt, and one-fourth box gelatine dissolved in a little 

 cold water. Chopped nuts or candied cherries may 

 be stirred carefully in. When cooled oti ice beat in lightly 

 a pitit of whipped cream or whites of two eggs and place 

 in mould. 



LITTLE SOUFPLlSS 



Stir juice of two lemons or other tart fruit into the mashed 

 pulp of six bananas and rub through sieve. Add one pint 

 whipped cream, or whipped white of egg and cream mixed, 

 and bake briskly, serving at once. Of ffeeze as ice cream. 

 Raspbetry or other flavouring may-be added if liked. 



BANANA TOAST 



Lay slices of banana between thin bread, buttered, in 

 baking-pan and place in hot oven till lightly browhed. 

 Serve immediately. Or make Banana Pudding Sauce 

 with one pint milk, tablespoon each butter, cornstafch 

 and sugar, pinch of salt, and pulp of four bananas stirred 

 in just before serving, When pouf the whole over slices of 

 thin, crisp toast. 



BANANA PUDDING 



Mash six bananas and add one tablespoon cornstarch 

 rubbed smooth iri half a cup of cold milk. Add a half 

 cup of sugar and a pinch of salt and place a layer of this in 

 bottom of baking-dish. Over this sprinkle crisp bread or 



