COLD SWEETS

Hawera Star, Volume XLVII, 17 March 1928, Page 17

COLD SWEETS

Banana Souffle.—Required: 4 bananas, 3 eggs, 1 lemon, 1 tablespooniul of sugar, Reel and mash the bananas. Add the greated rind of the lemon and also the strained juice, the sugar and the yolks qi the eggs. Add a pinch of salt to the whites and wlusk them to a stiff froth. Fold this into the mixture lightely and turn into a dish greased with butter. Bake for 20 minutes in a moderate oven. It is important that* the souffle is cooked slowly; otherwise it will rise too quickly and burn. Sprinkle with sugar and serve immediately it* is taken from the oven.

Fig oustard.—Boil up 1 quart of milk. Blond 2 rablespoonfills of cornflour and a pinch of salt with a little cold milk kept back from the* quart, pour on the boiling milk, add 2oz. sugar, and boil gently while stirring for 15 minutes. Cbol sliehtly, add the beaten yolks of 2 eggs, and cook for 3 minutes.

Meanwhile stew jib of cut-up figs in a gill of water with 2oz of sugar and a tablespoonful ofi lemon juice. Mix them with cornflour, and turn the mixture into a glass or compote dish, and chill. Just before serving pile on a meringue of the stiffly whipped whites of the eggs, sweetened and flavoured with vanilla. Dredge with castor sugar and serve.