BANANA BOUQUET.

Horowhenua Chronicle, 7 October 1931, Page 3

BANANA BOUQUET.

This -sweet /must be served in individual glasses and a foundation of raspberry jelly must be poured into the foot of each and allow to set. The jelly* will set quicker if the glasses axe placed in a dish of water in which a little washing soda and salt has Ibeen dissolved. When the foundation is firm take one or more bananas according t to the quantity required and crush with a silver fork, sweeten with a little sugar, and!to each banana add the juice of half a 'small lemon. ,

Arrange this on the top of the jelly and make a custard in the usual way and pour over each. Place a little milk in the pan and bring to the boil and whip the whites of the eggs to a stiff froth. Taking one tablespoonful at a time place the froth in. the boiling milk, where it will form a soft white fluff, as ’the outside of the froth cooks at once upon coming in contact with the milk.

Decorate the top of the sweet with this meringue and arrange a little bouquet of cherries and candied violets on the top of each. .