Try Some of These—

Evening Post, Volume CXV, Issue 123, 27 May 1933, Page 9

Try Some of These—

Baked Bananas.—Slice bananas lengthways and sprinkle with lemon juice and brown sugar. Bake in a .covered ovenware dish which has been smeared with honey. . Banana Pudding.—Alteruato layers of. breadcrumbs -with thinly sliced bananas and cover the whole with half a pint of milk 'thickened with. a tablespoonful •of cornflour and flavoured with grated lemon rind. Bake for fifteen, -minutes in a moderate oven. , Orange Cake.—Three eggs, 6oz flour, ooz each of butter and sugar, the grated rind- and juice of an orange, one tear spoonful of baking powder, pinch of salt. Cream .the butter and sugar, add the yolks of the eggs aud, gradually, the sifted flour and, beat well together. Add the grated rind and the strained •juice- of the orange and the baking powder. Lastly whip the whites of theeggs to a stiff froth and fold into the mixture. Pour into a greased, paporlincd, shallow tin and bako in a modorate oven for three-quarters of'an hour. Cool on a wire rack. Honey Biscuits.—One cupful honey, two,eggs, one cup sugar, two teaspoonfuls carbonate of soda, half a cup water, ono tcaspoouful mixed spices, lialf cup butter, \ one tcaspoonful essence of lemon. Cream butter and sugar, add eggs, water, and other ingredients, and enough plain flour to make a stiff paste—about five cups—; cut into squares, and place a blanched almond on each. Cook in fairly hot overi ten minutes. . Grilled Bananas. —Cook in skins on greased grill over or in front of a good lire. Grill for fifteen minutes then servo hot with slices-of lemon. - Apple Fritters. —Peel tho apples, re- j niovo' the cores and cut the apples in slices across. Put them into the pro-j pared bntter. Tako out • each picco separately with a spoonful of batter and put it into boiling lardr fry a golden brown. Drain on a sieve, servo on a hot dish sprinkled with lemon aud sugar. Savoury Bananas. —Roll i" breadcrumbs or fine oatmeal or chopped nuts, fry in clarified butter and serve piping hot on toast. Orange Tablets.—Cream together 2oz butter with 3oz of castor sugar, add the yolk of an egg and the juico and thinly-peeled rind of ono large orange. Whisk tho white of the egg and fold into the mixture. Line small patty tins with a short crust, prick tho bottoms with a fork, then bako in a fairly quick oven until cooked. Fill each tartlet with the orange compote, then bake for a few minutes'in a moderate oven. Cool on a wire rack and sprinkle with castor sugar. Orange. Salad.—Peel tho oranges thickly so that the whole pith is removed with the peel. Thon with a sharp knife run along the dividing skin, take out each section, removing any pips there maybe. Arrange on fresh young lettuce leaves and serve with, a

dressing made by mixing a little made mustard with some powdered sugar, a little salt and pepper, a dessertspoonful of salad cream, and olive oil added slowly to make a thick syru»y dressing, rather like honey to loolTat. Thin down with a little vinegar if you like. ■ /Lemon Barley Sugar.—To make barley sugar, tako one. pound of tho best loaf sugar broken up small; half la pint of .water,, the whito of an egg,' and the juice of a lemon.- :Piit the sugar'arid water into a .saucepan and let it dissolve over a moderate fire. Add the beaten white of the ■egg when tho syrup: is warm; stir well, remove the scum, and boil again until clear.' ; Add- the lemon juice, strain through muslin, and boil up once more.' > When done a little dropped into cold water should become brittle. Put it-on* a'slab and cut into1 strips. Dip^he-hands into-cold water' and roll and twist' the strips, and when cold a little sifted sugar may be dusted on. Vanilla flavouring may be used instead of lemon. Marrow Served Differently.—Par-boil a marrow in a very small quantity of water. Take it out and place, in a piedish with a couple of small onions sliced. Use the. water in which it was boiled to make sauce, adding a teacupful of milk, pepper and salt. Thicken with a dessertspoonful of cornflour and stir in butter "the size of a walnut. Pour over the marrow with grated cheese sprinkled on top. Bake- until nicely browned.