The herald., 1897-03-28

OF water to one cup of sugar. When the
water is boiling and the sugar dissolved
moisten a tablespoonful of arrowroot In
a little cold water and add to the boiling
sugar; stir until clear, then remove to
one side of the stove and add lemon juice
to suit the taste. Pour this sauce over
the hot fritters.
For croquettes peel and cut the bah
anas into halves, with the ends cut
square. Roll the fruit in flour and fry
them in hot lard to a golden brown.
Serve currant sauce with the cro-
Quettes and an excellent entree or des-
sert is made. The sauce is made by
heating a glass of currant jelly to the
ing point and adding to 1t one dozen
blanched and chopped almonds, some
shredded orange peel and one teaspoon
full of arrowroot moistened in little
cold water before adding 1t to the liquid
jelly. Serve hot.
Banana trife is made by peeling and
slicing three bananas and laying them in
alternate layers in a shallow glass dish,
with four lady-fingers split and broken
in halves. and four macaroons rolled fine.
Put one full cup of milk in a saucepan,
to which add one teaspoonful of sugar
and pinch of salt. Place over the fire,
and when hot add two even teaspoon
fuls of corn starch dissolved in a little
cold milk or water (miik is better). Stir
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with teaspoonful of orange juice. Pour
the custard over the bananas and al
low II to remain until cold, Whip one
cup of cream light, and when drained
put over the top of the custard. Roll
two macaroons fine and scatter over the
cream.
Banana cake makes nice luncheon
and is made as follows Put In a
saucepan four tablespoons of sugar four
of a nd q 81 Of
orange juice; place over the fire. Peel
six bananas and slice them thin. adding
same to the liquid. Cook them five min
utes Meanwhile make a sponge or cup
cake and bake it in biscuit-tin. When
the cake is partly cool split II and spread
half of the prepared bananas over the
lower part; place the top of the cake on
the fruit and put the remaining bananas
over the top. This, cake should be eaten
warm.
Stuffed bananas make fine and de-
licious dish. Peel the skin from one side
of large bananas and scoop out and fur
row quarters of an inch deep. Then
mix candied pineapples- and cherries
chopped fine with granulated sugar and
sherry wine, putting the mixture in the
prepared bananas Place them in pan
and bake IN moderate oven for twenty
minutes. Serve them in the skins very
not with a tablespoonful of orange juice
poured over each banana. For half
dozen bananas allow two ounces of
pineapple and the same amount of cher
ries, four tabespoonsfuls of sherry and
two of sugar.
Another way in which bananas may
be baked to great advantage is given
in the following: Pare the fruit and lay
it on buttered biscuit pan. leaving 4
space between each one. Mix three
of sherry wine or lemon
juice with six tablespoonsful of sugar
and three of butter. Place the dish con-
tanning this mixture in pan of hot wa
ter to melt the butter; put the pan hold
ing the fruit in a moderate oven and
bake for thirty minutes, basting the
bananas with the prepared butter until
II is all used.
A famous southern dish served with
meats and called Bananas en- Danbe" is
made as follows: Peel six large. ripe
bananas and cut them into slices three
fourths of an inch thick; put in spider
some fresh, clean lard and place 1t over
the fire; when the lard gets hot put in
the pieces of banana and fry them until
they are light brown; Drain out the
fruit. and to the hot lard add a small
half cup of sugar, a stick of cinnamon,
and ore cup of water; boil into syrup,
return the fried bananas to the syrup,
and when they are heated remove the
cinnamon and serve.
A simple desert is banana cream: Peel
the fruit and rub II through coarse
sieve, add as much cream as you have
fruit and pinch of salt. To one pint of
this mixture put two ounces of powdered
sugar. Beat this until it is light and
frothy. Pile the mixture in glasses and
sprinkle blanched .and powdered al
monos over the top. In the center of each
put candied cherry. Serve cold.
Bananas are excellent served with
whipped cream. Pare and slice thin
about six bananas lay them ip pretty
dish.l sprinkle with half cup of pow
dered sugar and four spoonfuls' of
orange juice or sherry wine. Leave them
in cold place an hour or more and
serve with whipped cream.
A banana sauce for puddings or ff-it-
ter5 is made thus: Peel four large ripe
bananas and rub them through coarse
sieve into sauce pan; add to them
pinch of salt and half a cup of granulated
sugar. Place the pan over the fire and
cock until al the boiling point; then add
four tablespoonfuls of sherry wine or
orarge juice and serve at once.
To make frozen bananas chop fine a
dozen bananas and add to them the
juice of two oranges; boil one pound of
grarulated sugar with one pint of
water until it is clear, theppour over the
fruit When the mixture becomes cold
put into an ice cream freezer and freeze.
Whip one pintof cream light, and when
the beater is removed stir the whipped
cream into the frozen mixture; cover
and pack.
Banana ice cream Is made by boiling
together two teacups of sugar and the
same quantity of water until the mix
ture Is clear; peel and press through
10 ha =, a a 9
and add to the boiling syrup. also the
beaten yolks of three eggs. Cook five
minutes, stirring all the while; remove
from the fire, place the dish in pan of