BANANA SOUFFLE.

Auckland Star, Volume LXVIII, Issue 47, 25 February 1937, Page 14

BANANA SOUFFLE.

DELICIOUS SWEET. Thie eaeily made pudding is a change from the more farinaceous kinds which we make with the addition of eggs. It is light, quickly cooked, popular with men and children who have become wearily philosophic aboxit many puddings, and with the addition of cream in serving it is as good for a party as for the nursery.

To make it you need a fresh egg and a small banana for each person (slightly decreasing thie amount as your persons increase, so that two eggs ought to serve for three persons). You also want some sugar, some lemon juice, a little milk, and some desiccated coconut. Taking care to remove the internal "strings" as well n* the external ekins from the banana*, nrish them into a smooth pulp, add sugar to taste, a hearty squeeze of lemon juice (or, for a variety, grapefruit or orange), and at leaet one heaped tiblespoonful of the coconut, mixing all together through and through. Boat up the whites and the yolks of the eggs separately and add the yolks of the eggs with a little milk, repeating the thorough mixing as before. Last of all, fold in lightly the stiff whites and put the dish in a moderate oven for about ten minutes or until the top is nicely crisp and fawncoloured. A shake of granulated sugar can be added on the top just before serving if liked.

One of the advantages, it will be eeen, is that there is no need to cook the bananas first, as is necessary when using ground rice, or any other cereal in conjunction with egge, and that no panada made with ■ flour ie needed. The result, while combining froth -with crispnese, givee also juet the right amount of substance for good appetites.