BANANA SWEETS.

Auckland Star, Volume LXXI, Issue 310, 31 December 1940, Page 11

BANANA SWEETS.

A USEFUL STAND-BY. Tempting sweets can be made with bananas, which are a useful etand-by in the larder, being available all the year round. Bananas combine we.ll with pastry. To make banana tartlets, slice some bananas and sprinkle with brown sugar, lemon juice, cinnamon, and a little melted butter. Leave for half an hour or. so, then fill patty., tins lined with short pastry with the prepared fruit, and bake, in a hot oven for about halE an hour. Banana turnovers can be made in a similar way, but the bananas should be quartered lengthways and placed on a circle of rolled-out pastry, which should \re folded over and edges* fastened down. Brush with milk, sprinkle with castor sugar and bake in a hot oven. Or the pastry* can be rolled out to fit a pie-plate, spread with jam. filled with sliced bananas and covered with pastry. Or the sliced bananas can be arranged in a flan case and spread with sieved jai to which a teaspoonful of powdered gelatine has been added. Bread and Banada Pudding. There are two delicious variations on the ordinary bread pudding. Line a buttered pie-dish with thin slicee of crustless bread and butter. Cover with a layer of sliced bananas. Sprinkle, with sugar and a little cinnamon if liked and add a few currants. Put on another layer of bread and butter and half-fill the dish like this. Beat two eggs with three-quarters of a pint of hot milk, pour over the bread and bananae, leave for ten minutes, then bake in a moderate over until just set. For the other pudding, slice as many bananas as are required into a buttered pie-dish and spread with a little raspberry jam. Heat three-quarters of a pint of milk and pour over three ounces of breadcrumbs. Add a tablespoonful of eugar, a few drops of vanilla essence and the yolks of two eggs, also a dessertspoonful of butter. Beat together and pour over the bananas, aake in a moderate oven until set, then put on top the whites of the eggs whisked to a stiff froth with a lit±le eugar. Put back in the oven to se^