FOR THE KITCHEN

Southland Times, Issue 18927, 28 April 1923, Page 14

FOR THE KITCHEN

TWO PRETTY SWEETS. BANANA BATEAUX. Ingredients.—Madeira sponge, or any kind of plain stale cake, strawberry or hpricot jam, 4 bananas, 1 gill of cream, los of sugar, vanilla essence, cherries, angelica, or crystallised rose petals. Method.—Cut the cake into ovals and spread with jam. Peel the bananas and cut in halves lengthways, and place each half on one of the cape ovals. Whip the cream, add the sugar and flavour with vanilla. Put into a forcing bag and pipe small roses of the cream round the banana. Chop the cherries and angelica very small and sprinkle them over the top of the bananas, or crush the rose petals and use in the same manner. AMBROSIA. Ingredients.—jib finely chopped coconut, lib of caster sugar, lib of walnuts and almonds, 2 slices of pineapple, 4 bananas, 4 oranges, 41b of glace cherries, 2 gills of cream, 2 whites of egg. Method.—Weigh the nuts after shell, ing, blanch and chop finely with the coconut; peel the oranges, remove all trace of white pith, slice them finely and take out the pips; peel and slice the bananas Tinned pineapple may be used and should be cut into dice. Chop the cherries. Arrange these ingredients in layers, and chill on ice if possible. Just before serving whip the cream, stir in the stiffly whipped whites of the eggs, sweeten to taste, add a few drops of vanilla essence, pile over the fruit and decorate with a few cherries.