TRY SOME OF THESE—

Evening Post, Volume CXXI, Issue 115, 16 May 1936, Page 19

TRY SOME OF THESE—

I Banana , Honeycomb. —Take four bananas, 1 pint hot-water, 1 pint packet vanilla jelly crystals, cochineaL "Dissolve the jelly crystals in the hot water and leave untiL it is beginning to set Peel the bananas and mash them to a fine pulp, then add to the jelly and whisk all together for a few minutes. Stir in a few,drops of cochineal. Turn into a wet mould and leave to set;-.then turn.out on : to a glass dish and serve. Banana Russe.—Take. 2 egg' yolks, £- pint milk, £oz gelatine, J-gili water, 2 tablespoonf uls chopped bananas, 3 tablespoonfuls sherry, some lady finger ' biscuits. 4 whole bananas, sugar to taste, whipped cream, and cherries to decorate. Make a custard with the egg. yolks and the half-pint of milk. Add sugar to taste. Mix in chopped bananas, the sherry, and gelatine dissolved in the water. When beginning to set, pour into a buttered mould, lined with split bananas and finger biscuits. When set turn out and decorate with Whipped cream and cherries. Batter Pudding (Steamed)!— Take 4oz flour, J-pint milk, loz castor sugar, 2 eggs, pinch salt. Sieve the flour and salt into a" basin.- Make a hole in the centre, break in the eggs, and beat till smooth, adding the sugar, then the' milk by degrees. Beat well'while doing so, and let the mixture stand for, half an hour. It must be perfectly smooth and free frpni lumps. Put. mixture into a greased mould, ' cover with a well-scalded a-nd floured cloth. Steam for one and'a half.hours.' turn out and serve with golden syrup. For apple fritters, core and peel the apples and cut them in rings. . For orange fritters, remove all the white pith and separate the'orange into sections. ~ Banana Glory.— Take one large ice cream block, 4 bananas, 1 tablespoonful lemon juice, 1 cupful thick cream, i cupful castor sugar, i teaspoonful vanilla essence. Skin and mash three bananas to a pulp. Place them in a double boiler with lemon juice and sugar. Heat till; almost boiling, then add vanilla and a pinch, of salt. Cool. Whip the cream till stiff, then beat the banana mixture gradually into the cream. Stand till cold. Put a large ice cream block into a glass dish; pile the banana mixture on top, and arrange slices of the fourth banana round the dish. Serve decorated with halved marshmallows. Sandwich Cake.—This is a caKe of light consistency and delicate flavour. Beat to a cream, four ounces of butter, add four dunces of: castor sugar and beat again. Beat in four slightlywhipped eggs alternately with six ounces of dried and sifted self-raising flour. The flour should be sifted in a little at a time and the mixture lightly but thoroughly beaten. Then add a few drops of essence according to the icing and filling to be used; orange flower for orange icing, vanilla for cream filling, lemon for lemon cheese .filling and lemon icing, ratafia essence for marzipan filling, and so on. Divide the mixture between two sandwich tins lined, with greased paper, and bake in a hot oven for about twenty minutes. Put on a cake-rack to cool; then fill and ice as desired. Brandy Plums.—Choose choice fruit and not too ripe. Prick them and cook gently in boiling water till soft, but not too tender. When the fruit rises to the surface of the water lift out with a perforated spoon and drop them into a basin of cold water. Drain on a sieve and prepare a syrup. Allow 31b sugar to each pint of water and boil together till large bubbles appear on the surface, or, if you have a thermometer, 220 degrees. Put in the fruit and bring to the boil. 'Remove from the fire and add 1 gill of brandy to each pint of syrup. Put the fruit into dry bottles with airtight tops and pour the syrup over. Seal • the bottles securely, and, when cold, store in a cool place.