PINEAPPLE TRIFLE

Observer, Volume XXXV, Issue 46, 24 July 1915, Page 21

PINEAPPLE TRIFLE

Cut four penny sponge cakes in half, lay the under half flat in a glass dish; on these put small pieces of tinned' pine, enowgih to cover; put the top halves over the pine, then pour a. little of the juice over to soak the sponge cakes; make a pint of good custard, and sweeten to taste. When cool, but not quite cold, pour over the sponge cakes; decorate the top with a few ratafias and little moundis of whipped cream. ® ®> &> SAVOURY BANANA OMELETTE. Beat four mew-laid eggs for five minutes, add one tablespoonful of cream, and flavour with salt and pepper. Peel and cut four bananas into thick slices, dust them with coralline pepper and' salt and fry them for three minutes in butter. Melt one ounce of butter in the omelette pan, pour in the egg mixture, and when the omelette 'has set place the seasoned! bananas in the centre, fold, and serve as quickly as possible. ■ ■ G®> ® © BANANA SALADS, These are very good and provide an agreeable change. The slices of fruit may be dressed with an ordinary French salad mixture and siprinkled with chopped parsley, or a more elaborate salad is made by piling slices of bananas in individual oriisp lettuce leaves, covering them with mayonnaise dressing and decorating with chopped nuts.