Ways with Bananas

Hawera Star, Volume LIV, 4 May 1935, Page 12

Ways with Bananas

Sweets for an Emergency Bananas can be used to make all kinds of puddings and sweets. They are especially useful in emergencies. Banana souffle, for instance, is a quickly made and delicious sweet. Mash 4 large or 5 or G small bananas and put them through a sieve. Add 2oz of castor sugar, the juice of a lemon, its grated rind, and a few drops of vanilla essence. Mix thoroughly with the beaten*yolks of 3 eggs, then lightly fold in the whites of the eggs, beaten to a stiff froth. Put the mixture into a greased souffle tin, and bake in a hot oven for 20 to 30 minutes, or steam for 30 to 35 minutes. Another quickly made light pudding is as follows: Mash G bananas and mix with 2oz of castor sugar. Then blend smoothly a level tablespoonful of cornflour with half a breakfa.stcu.pful . of milk, add a few drops of almond*essence, and mix with the banana pulp. Grease a piedish and cover the bottom with crushed wine biscuits or stale sponge-cake crumbs, put on top a layer of banana, then more crumbs and sprinkling of chopped walnuts. Fill up the dish like this, and put a layer of crumbs on the top. Bake, in the oven for three-quartres of, an hour.

Banana and raisin pudding is made by mixing together the pulp of G bananas with 4oz of fine breadcrumbs, 2oz of castor sugar and the juice and graced rind of a lemon. Add 2 or 3oz of seedless raisins and 2 beaten eggs. Put into a greased basin and steam for 2 hours. Bananas are excellent when stewed. They should be peeled and cut in halves lengthways, then simmered gently with water, sugar and lemon juice. When cooked a little, add sherry, or maraschine to flavour. They are, perhaps, better still if cooked in a

thick syrup, made by boiling first half a pound of sugar with half a. pint of watr. Then drop in the bananas and add the flavourings when cooked.

One or two cold sweets are made as follows: For banana trifle line a glass dish with jam. Sprinkle over them a glass of sherry. Mash 4 or 5 bananas with a little castor sugar and a few drops of vanilla essence, and pile on top of the cake. Cover with custard and decorate with whipped cream and slices of banana covered with chopped nuts. For banana fool rub 4 bananas through a sieve, and add lemon juice and sugar to taste. Whip in lightly a breakfasteupful of crearm or custard, and serve in custard cups. Another simple but interesting sweet is made by slicing 4 or 5 bananas. Place them in a fireproof glass dish, squeeze the juice of a small lemon over them, and dot with small pieces of butter. Cook in a moderate oven until tender, then sprinkle a little rum or sherry over it and dust with nutmeg. Leave to cool.