RECIPES FOR TO-DAY

Nelson Evening Mail, Volume LXXII, 14 April 1939, Page 2

RECIPES FOR TO-DAY

BANANAS AND HEALTHY AND PLENTIFUL Bananas, both hot and cold, make many pleasant dishes, and they are equally suitable for breakfast, luncheon, or dinner. Banana Scallops. Take 6 bananas, 1 egg, } cupful fine breadcrumbs, 1 teaspoonful salt. Peel bananas and cut m one-inch slices. Dip in mixture of snfhtly-beat-en egg and salt. Drain, then roll in breadcrumbs. Fry in hot, deep fat for one to two minutes or until brown. Drain on kitchen paper. Serve very hot. Banana Cutlets. Take 6 medium ripe bananas, onethird cupful lemon juice, 1 cupful crushed cornflakes, 3 tablespoonfuls butter, lettuce. Peel bananas and cut in halves crosswise. Dip in lemon juice, then roll in cornflake crumbs. Saute in butter until golden brown. Serve on lettuce. Banana Cream Delight Take J pint banana pulp. Joz gelatine, 31b, icing sugar, 7 gill whipped cream, \ pint milk, fairy sauce. Dissolve gelatine in a little hot water and then remove it from the heat. Stir in the sugar and mix it with the milk. Gradually add this to the banana pulp and when quite cold mix it with the whipped cream. When it is beginning to thicken pour it into a wet mould. Whe nit is set turn it out and decorate it with sliced bananas and serve it with fairy sauce. FAIRY SAUCE Take 3 gill milk, 1 egg, 2oz castor | sugar, 7 teaspoonful vanilla, 3 gill whipped cream. Beat sugar and egg together for five minutes. Bring milk to the boil in a double boiler. Add the sugar and egg mixture and allow to cool. Stir in the vanilla and whipped cream. Banana and Currant Amber Pudding. * Take 4 bananas, 4oz sugar, 4oz currants, 3oz butter, 3 eggs, gill water, ilb short crust pastry. Peel and slice the bananas, put them with the water, sugar, and butter into a saucepan, and cook for a few minutes. Then beat up well and stir in the egg-yolks.

Add the currants and pour into a buttered pie-dish edged with a neat border of pastry. Bake for twenty minutes in a moderate oven. Whip the egg-whites to a stiff froth, add two dessertspoonfuls castor sugar and pile on top. return to the oven for five or ten minutes or until meringue is nicely browned. Serve hot or cold with cream.

Banana De Luxe.

Take 5 bananas, 2J gills hot water, 3 gill cream, three-quarters of a packet of orange jelly crystals, 1$ tablespoonfuls sherry, a few dried walnuts, sugar, and vanilla.

Dissolve the jelly in hot water and leave till cold, then stir in the sherry. Pour this into five champagne or similar shaped glasses, dividing it equally. When nearly set, peel and slice two

bananas and place a few pieces in the jelly in each glass, then leave until quite set. Peel the remainder of the bananas and mash it to a pulp, then pile on top of the jelly. Whisp the cream until it stiffens, sweeten and flavour it to taste. Heap on top of the banana pulp and sprinkle some chopped walnuts over it. Banana Trifle. Take 4 large bananas, lady finger biscuits or sponge cakes, | pint milk, cornflour, 1 egg. sugar, vanilla, glace cherries. Peel and slice the bananas and place them in layers in a glass dish with finger biscuits or sponge cakes; pour over them the milk, boiled and thickened to the consistency of thick custard, add to it the beaten egg-yolk, sugar to taste, and a few drops of vanila; let it stand until cold and ready to serve, then place on top some whipped cream or beaten egg-white, sweetened with sugar. Decorate with angelica and glace cherries. Banana and Walnut Salad. Take 4 bananas. l}oz shelled walnuts. 1 lettuce, mayonnaise, 1 hard-boiled egg. Prepare and wash the lettuce in the usual waj’. then drain thoroughly. Peel and slice the bananas. Line a dish with lettuce leaves, arrange the banana slices and walnuts on top of them and pour a little mayonnaise in the centre. Garnish with slices of hard-boiled egg. Banana Grapefruit. Take 2 grapefruit, 4 bananas, castor sugar, desiccated coconut, glace cherPeel the bananas and mash to a very fine pulp. Cut the grapefruit into halves (across the sections), remove the centre pith and pips. Then loosen the fruit from the rind and pith by cutting it all round the edge. Now cut between each section. Turn all the grapefruit pulp and juice into a bowl (but not the skin) and mash up; then mix with the banana pulp and dredge with castor sugar. Remove the remaining skin ! from inside the grapefruit rinds, then j serve the prepared pulp in the latter, j and sprinkle with desiccated coconut, i Arrange a glace cherry in the centre. Banana Frnit Salad. Take 4 bananas. Jib grapes. 1 large or 2 small oranges, 2 slices tinned pineapple, 1 lettuce. Prepare and wash the lettuce, then drain thoroughly. Peel the bananas, split in halves, then into three or four pieces. Peel and quarter the oranges, remove pith and pip 6. Cut up the pineapple. Make a bed of lettuce leaves in » dish and arrange the prepared fruit and grapes on them. Serve with mayonnaise sauce. Banana Coronet. Take 1 small sponge ring, 1 pint packet pineapple jelly crystals, 1 pint hot water, loz almonds, 2 tablespoonfuls jam, 7 or 8 bananas, few glace cherries. Dissolve the jelly in the hot water. Blanch and chop up the almonds. Split the sponge ring into halves and spread with jam, then sprinkle with tome of the nuts. Put it into a dish and soak with a little jelly. Peel the bananas and split five or six of them into halves lengthways. Cut a small piece off one end and make them all the same length. Make small incisions all round the middle of the border, and, as you do so, stick half a banana into each, making them stand up in the form of a coronet. Mash up the trimmings of bananas and mix with a little jam and a few nuts and put in the centre hole. When the jelly is just beginning to set baste the bananas carefully over with some of it, then place slices of bananas all round the edge of the dish and cover these with jelly. When quite firm place half a glace cherry on top of each half banana, and if there is any jelly left over chop it up and put in the centre of the coronet with a few of the chopped nuts. Banana Cream. Take 6 bananas, 1 lemon, sugar to taste, $ pint custard. Skin the fruit and cut into slicea, place in a glass dish, squeeze lemon over it and a little sugar; pour over them the boiled custard. Cream can be substituted for the custard. Whip and pour over bananas and decorate with almonds.

AN EASILY MADE FRUIT DRINK

Now that our water supply is so low it doesn t taste a bit nice, and even when it is boiled, the flavour is hardly improved, so with this in mind, a reader of “The Mail” very kindly brought in the follow, vng fruit drink recipe yesterday. She recommends it as being both easy to make and good to taste, and says it can ba given to small children to drink, as aha herself gives it to her small son of eighteen months—Two lemons (or oranges), 2 heaped tablespoons sugar, 1 pint cold boiled water.

Method : Feel one lemon thinly, pound the peel with sugar, add squeezed juice of both lemons, and stir in water. Stand aside for half an hour. Dilute with cold boiled water to taste. Should make 2 quails.