COOK WITH ELIZABETH Bread In Sweets

Press, Volume CIII, Issue 30478, 27 June 1964, Page 2

COOK WITH ELIZABETH Bread In Sweets

So many delicious sweets can be made with a piece of left-over bread, either white or brown, and in such a wide variety that no bread need ever be wasted. In these recipes bananas and dried apricots make a new and delicious version of the bread pudding, and brown-bread crumbs are used in two very simple sweets.

Banana Layer Ingredients: jib dried apricots 1 tablespoon sugar 4 bananas 1 lemon 2 tablespoons additional sugar Bread and butter. Method: Butter an ovenware dish and lay in it fairly thin slices of bread and butter from which the crusts have been removed; Soak apricots and cook until tender with a tablespoon of sugar. Peel bananas and split through longways into thin slices. Arrange over the bread. Sprinkle with a little sugar and lemon juice, then

a layer of apricots. Top with another layer of sliced banana and sprinkle with the remaining sugar and lemon juice. Butter sliced bread on both sides, remove the crusts and cut into neat squares Arrange over the top. Bake at 375 degrees until a golden colour. Quick Chocolate Crumb Ingredients: t cup fine brown stale breadcrumbs 1 pint cream 2 tablespoons grated dark chocolate i cup sugar. Method: Whisk cream and fold all other ingredients through. Flavour lightly with vanilla or rum or sherry. Peasant Girl in a Veil Ingredients: Fine brown breadcrumbs 2oz sugar or brown sugar 2oz butter Apple puree Plum jam Whipped cream

Method: Saute the crumbs in butter until crisped. Toss with sugar. Into tall glasses put a layer of crumbs, a layer of smooth apple puree, another layer of crumbs and apple. Spread plum jam over the top and decorate with a rosette of whipped cream.