Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-03
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ounces OF any kind Of pastry. Roll out the
pastry and line deep pie dish neatly with
II Put the sugar In a small saucepan with
the water and squeeze of lemon juice
Let the sugar dissolve and then boil it for
Few minutes. Peel the bananas slice
them and let them simmer In the syrup
Tor ten minutes. Next either mash them
smoothly with fork or rub them through
sieve. Beat up the yolks; melt the butter
gently then stir 1t into the yolks. Lastly
aud the banana pulp and tablespoonful
OF cake crumbs to the yoiks. Mix all well
together. Pour the mixture into the lined
dish and bake 1t In a quick oven for about
twenty minutes, or until 1t feels lightly set
in the center.
Baked Bananas.-Six bananas, two ounces
OF butter, one ounce of caster sugar. half a
lemon. Put the butter and sugar into a
small enamel saucepan and put il at the
side of the stove for the sugar to dissolve
slowly; then strain into 1t the Juice of half
lemon. Peel the bananas and Law them
In a fireproof dish or dlshpan Pour over
the butter. etc. Put the dish In the oven
for about twenty minutes. Basic the ba-
nanas frequently with the butter. Serve
them hot.
Bananas In Batter.-Four bananas batter
as Tor pancakes. half an ounce of butter
Peel the bananas and cut each In half
ienthways, then once across, so that each
banana is cut In four pieces Melt tho but
ter in deep baking tin, such as could be
used for Yorkshire pudding. then brush 1t
over the tin. Arrange the bananas at equal
distances on the tin. Pour over the batter
prepared In exactly the same way as for
pancakes Bake in a moderate oven for
about half an hour Serve 1t either whole
or cut In slices and busted with caster
sugar.
Banana Trif1e-Six bananas one orange
half lemon, jam, six small sponge cakes
half a pint of custard, half a pint of cream
one ounce of glace cherries, a piece of an
gelica. Peel the bananas and cut them into
quarters lengthways. Cut the cakes In four
n Wi in f1.a
rind OF the lemon Peel the orange and cut
1t into small dice, taking out all the pips
Put layer of the cakes in glass dish
Then two spoonfuIs of custard next layer
OF banana and a little lemon rind and or
ange dice; next more cake, and so on, piling
1t up nicely. Pour over the rest of the Gus
tard Whip the cream stiffly. flavor 1t nice
1y with sugar and vanilla, and heap 1t all
over the top. Decorate it prettily with the
cherries cut In halves and thin strips of
angelica. II a less expensive dish is re-
CURED use the whipped whites of three
eggs instead of the cream. Be sure to
Puddings
Cocoanut Pudding of a pound of
desiccated cocoanut. quarter of a pint of
milk. one ounce OF butter, one ounce of
sugar, four eggs, one ounce of cake crumbs
vanilla, giace cherries. Put the cocoanut
and milk In a pan on the fire and let 1t
cook till the coeoanut is tender. Cream
the butter and sugar; then beat up the
yolks and add them. When the milk is
little cooled pour 1t on to them and add
cake crumbs and vanilla to taste. Lastly
add lightly the whites of two eggs which
have been whisked to q stiff froth. Put
the mixture into a well-buttered pie dish
and bake for half an hour Then take the
whites of two eggs and whip them to a
stiff froth, add one and a half tablespoon
fuls of sugar and little vanilla Just be
fore the pudding is done spread this mer-
ingue on the top and let is brown lightly
Before serving decorate the top with pieces
OF g1ace cherries.
Chocolate Pudding.-Quarter of a pound
OF plain chocolate. quarter of a pint of
milk, quarter of pound of sugar three
ounces of butter, two eggs six ounces of
fresh, white bread crumbs, a few drops of
vanilla. Well grease a mold. Crate the
chocolate and mix it with the milk: then
boil them together TO make the chocolate
smooth. Cream together the sugar and
butter and then stir in the yolks of the
two eggs and the bread crumbs. Next pour
the milk and chocolate and add a few
drops of vanilla Beat the whites of the
eggs stiff and stir them lightly to the ether
ingredients. Pour the mixture into the
mold, cover the top with a CREASED De per
and steam it for one hour. Turn out cure
fully and serve with any sweet sauce.
Coffee Pudding.-Five ounces OF bread,
two ounces of candied peel. one lemon,
three ounces of sugar. three ounces of
sultanas, two eggs. half pint of milk.
quarter Of a pint of cream, half pint of
strong coffee. Cut the bread into neat,
small dice, put these in a basin, add the
candied peel chopped finely the grated rind
OF a lemon and few drops of the juice;
also the sugar and sultanas. Well beat
the eggs add the milk, strain them on to
the dry ingredients and mix them well in
Now add the cream and coffee. Have ready
a well-greased mold; pour in the mixture.
cover with piece of creased paper and
set in a saucepan of boiling water Steam
for two hours. Turn out and serve with
German sauce. For the sauce put the raw
yolks OF two eggs into small saucepan:
add to them one glass of sherry, or If pre-
ferred. that quantity OF lemon or orange
juice, and one dessertspoonful of sugar.
Whisk all these quickly over a slow fire
till it is thick and nothing but froth. II
must not boil or It curdles. Serve at once.
Sauces and Gravies-
The appearance and preparation of sauces
are of the highest Importance. Brown
sauces should not be as thick as white and
should possess decided character, so that,
whether sweet sharp. plain or savory,
they should bear out their names. Care is
also to be taken that they blend and har-
monte with the various dishes they are
to accompany.
w niue oduCe--OHe pint iuilhs lWo or
three mushrooms, one onion, one carrot, one
bundle of sweet herbs. whole, pepper and
salt TO taste: a few cloves. a little mace, one
ounce butter and one gill cream. Put into
pint of milk two or three mushrooms.
one onion and a carrot cut into pieces, one
bundle of sweet herbs, whole. pepper and
salt to taste, few cloves and little mace.
Let the whole gently simmer for about an
hour. Put one ounce of butter into a sauce
pan and stir on the fire until ii thickens.
Finish by stirring in one gill cream
Horseradish Sauce.-Two ounces of horse
radish. six tablespoonfuls milk cream.
three dessertspoonfuls vinegar, one table
spoonful sugar. one-half dozen peppers.
Crate the horseradish, mix it with salt, su-
gar and pepper. Add the cream milk
gradually and heat the whole over the fire,
stirring well all the time. IL allowed to
boil 1t win spoil. Serve with hot roast
beef
Sayory Gravy Thick.-One onion. butter,
tablespoonful OF -four, one-half pint of
broth or stock, pepper, salt. small guam
tity of Worcester sauce. Mince an onion
fine. fry It in butter to a dark brown and
stir in q tablespoonful of flour. After one
minute add one-half pint of broth or stock
pepper and salt and small quantity of