HOUSEHOLD RECIPES.

Alexandra Herald and Central Otago Gazette, Issue 697, 13 October 1909, Page 7

HOUSEHOLD RECIPES.

Specially written for this Column. ALL RIGHTS RESERVED. BANANA CREAM. Ingredients.—One doz. of bananas, 1 pint of cream or milk. J cup of brandy, 1 cup of sugar, 1 oz. of gelatine. Method. —Beat the bananas and sugar to a cream; dissolve the gelatine in the cream, and mix with the bananas, add the brandy. Pout into a mould and leave till firm.

BANANA SALAD. Ingredients.—Ten or twelve bananas, 1 lemon, i cup of sugar, 1 cup of cream. Method. —Peel the bananas, and cut into thin slices; put in a glass dish, sprinkle with sugar, and squeeze the juice of lemon over them. Leave for

about two hours. Just before serving pour over them £■ pint j>f cream, or cus tard may be used instead.

ROTE GRUTZE. Ingredients.—One pint of fruit juice (raspberry or currant is best), i pint of water. J lb. sago, ground rice or maizena, sugar to taste. Method.—'Boil the water and juice ; add sago, which may be soaked in the water. Cook till clear, stirring occasional! ly. Pour into a mould or glass dish, and, when cold serve with sugar or cream. i LEMON SAGO, Ingredients.—Two oz. of sago (2 tablespoons). 1 pint of cold water, 1 tablespoon of sugar, grated rind and juice of 1 lemon. Method. —Simmer all together gently till quite clear. Good either hot or cold. Serve with little custard. APPLE SHAPE. Ingredients—Two pounds of apples, i cup of water, 4 oz. of sugar, 1 lemon, £ oz. of gelatine. Method.—Peel and core the apples, and boil to a pu'lp with the lemon rind, very thinly peeled, the juice of the lemon, and enough water to keep it from burning. Add the gelatine, soaked in about I pint of water. Mix well together, and . rub through a sieve. Put into a mould, and leave till set. Serve with cream or fruit.