Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1904-01-16
yalual le Suggestions for
the Kitchen aud Din'
ing Room.
Wine Sauce.

WINE sauce,
Beat one cup of confectioner's sugar
with half Il cup Of butter 20 a cream, add
10 this the well-beaten yolk Of one egg,
beat the white TO froth and add TO the
other mixture. Flavor with sherry wine
and vanilla to taste. Stir In three table,
spO0ntuls Of hot water. Place the bowl
IN hot water and stir constantly until the
mixture becomes thick cream, Serve
at once
Bananas with Corn Starch,
Peel and cut In four pieces as many ba.
nanas as will be required, selecting fine
large firm ones for the purpose TO one
quart of boiling water add half cup OF
granulated sugar and the Juice Of half a
lemon; boil the bananas In this until ten
der but not broken; drain them and place
on pretty glass dish Boil the water
down one.half In which they were cooked.
then stir into II one tablespoonful OF arr
rowroot or corn starch, moisten In a
little water; allow II TO cook until the
starch Is clear, remove from the fire and
flavor with lemon or orange juice. allow
tito stlftcn q little, then pour 1t over tho
bananas, sprinkle with sugar and chopped
English walnus and place in the oven
4 moment TO brown, II preferred the ba-
nanas can be stuck fun Of split banched
almonds,
BAHAMAS u VI NoHues
Wash thoroughly ten ounces Of rice,
place In a saucepan with water 10 cover
ven and boil for five minutes rapidly,
drain IN a colander and rinse with cold
water return the rice to the saucepan
and add pint and half Of rich milk or
cream and boil until tender and thick;
then add one and Il half tablespoOnfuls Of
butter, four tablcspOOnfus Of sugar. A
pinch OF salt, two teaspoonfuls Of lemon
Juice and the yOks Of four eggs butter
a border mold dust wen with -four, nut
in tho rice and bake fifteen minutes then
put IN warm place. Peel and cut In half
one dozen ripe bananas and boil them In
sugar syrup until they can be pierced with
a straw; take to bananas out carefully
and place on plate 90 drain, boil the
syrup slowly until II begins TO thlckcn,
then put back the bananas adm set them
In warm place. Just before serving turn
the rice onto chop platter or large round
plate, place the bananas In the center and
pile them high, pour the syrup over the
FRUIT, also over the rice and servo at
once. A very dainty enlrec,
Banana Float.
Place one aaurt Of milk In a saucepan
add half a tablespoonful Of corn starch
mixed with half a cup Of sugar and the
yoks OF four eggs place the saucepan in
II kettle Of boiling water and stir over the
fire until near the boiling point remove ut
once, pour the custard into dish and
add one tcaspoonful Of lemon extract
prepare half dozen bananas and cut
them In thin slices, ad whc nthe custard
is quite cold stir them IN carefully be-
ing careful not To- break the slices. beat
the whites Of the eggs TO u stiif froth mix
with q little powdeicd sugar cover the
floats with THIS menlngue, place row Of
lady fingers around the edge Of the dish
and serve very cold,
Banana Toast.
Peel and press six fine ripc bananas
through fruit press. Molsten slices Of
zwiehack with hot cream and serve with
q tablespoonful Of the banana pulp ON
each piece, A dainty dish for luncheon or
tea.