RECOMMENDED RECIPES

Evening Post, Volume CIX, Issue 132, 7 June 1930, Page 19

RECOMMENDED RECIPES

_♦ SOME BANANA DISHES Banana and Date Salad.—lngredients: Three bananas, half a pound of dates, juice of half a lemon, four tablespoonsful of salad oil. Wash dates. Dry in oven three or four minutes. Cut from the stones in lengthwise quarters. Chill. 'Cut bananas in .slices, and squeeze over them juico of the lemon. Add ..dates and salad oil. Mix lightly. :,'■'Serve?with endive and mayonnaise.'- ■■}'■': "■ ■

Banana arid raisin salad.'—Remove skins from three bananas, cut them in halves, then in quarters lengthwise, and slice. Add to them a. cupful'of seeded raisins, .which have been plumped out in hot water. Mbisten with mayonnaise, and arrango on lettuco leaves. Sprinkle with chopped walnuts. Bananas-Snow. —Take six ripe bananas. Slice and mask as fine as.possible. Add juice of one' lemon, white of one'egg, and whip to a cream. The. longer you whip, the more banana snow you will have. After a thorough beating, add two tablespoonsful of sugar, and beat till sugar is dissolved. When ready to serve, decorate with walnuts. Banana Trifle.—This is a favourite and quickly done dish. Slice some

bananas, and put them in alternato layers, with . strawberry ■ jam, into a glass bowl. Pour over tho top either custard' or cream, and serve with sponge fingers. ' Currant""'and Banana Pudding.—lngredients: Tour bananas, half a gill of water,, three ounces of butter, four ounces' of sugar, two egg yolks,- quarter pound of currants, quarter pound of short crust. Skin tho bananas and cut in slices. Put' them in a saucepan with the water, butter and sugar, and cook for. a few moments. Then stir in the egg yolks, well beaten; add the currants,' and pour into a greased pie-dish bordered with the short crust. Bake in a cool oven for about twentylive minutes. This may be eaten either hot or,cold. Banana and Pineapple Jelly.—lngredients: One and a half ounces of gelatine, three lemons, five ounces of loaf sugar, one tin of pineapple, whites and shells of two eggs, two bananas. Soak the gelatine in a pint of cold water, then dissolve over, slow heat, add the juice of three lemons, tho sugar, and make'up the fluid in all to one quart with boiling water. Clear tho jelly by stirring in the shells and whipped whites of two , eggs, and straining through a jelly-bag. Wet a quart mould, pour in a little jolly, and when it sets add a layer of small pieces of pineapple and banana slices. Let this set, then add more jelly and fruit till the mould, is full. •....• ' >

Cherry and Banana Trifle—Required: Eight penny sponge cakes, eight bananas, half a pound of cherries, half a pint of custard, half a pint of cream, a strip of angelica, vanilla to taste, a little claret or marsale, castor sugar, jam. Stew the cherries until tender in a little wine and .water, and sugar to taste; stone them, and let them get eold. Cut the cakes into slices, and spread them with jam. Peel and quarter, the bananas. Arrange the ,cake, bananas, and cherries in layers in a pretty dish, pour a little custard on each layer of cake. AVhip the cream stiffly, sweeten, and flavour, it carefully,'then heap it roughly all-over the trifle. Decorate it prettily with strips of ,bananas, cherries, and strips of angoliea. ■ :Treacle, Tart. —Ingredients: Short pastry, two ouiiees of breadcrumbs, the rind of one lemon, a little golden syrup. Line a-round sandwich, tin with short pastry. Bake in a good oven .until it is just beginning to get firm; . then put'in tire' breadcrumbs, cover ■ well with golden syrup, sprinkle the. grated lemon rind on the top and' finish. baTcing.