The Cairo bulletin. (Cairo, Ill.) 1???-1928, 1906-09-02
MADE WITH BANANAS.
A Delicious Soutfle, Nice Pudding, Fine
Baked Fruit, Banana Batter,
Banana Trifie.

| Juice OF one lemon, two ounces or corn
-four. enc pint of milk, vanilla to
taste. two ounces Of lump sugar, quar-
| ter of pint OF water, four eggs, II
possible use white china soutfle
mold. Tie band Of buttered paper
around the outside about an inch
| higher than the top OF the mold. Put
| the lump sugar and water and
squeeze of lemon juice into small
pan Let the sugar dissolve; then
boil the strip for few minutes. Peel
and slice the bananas and cook them
slowly In the strip for five to ten min
utes: then rub them through a sieve.
Put the milk in pan on the ire.
Mix the -four smoothly with a little
cold milk. When the milk boils pour
In the corn -four and stir it over the
fire till 1t boils and becomes thick
Let 1t cool slightly, then add to 1t
the beaten yolks OF the eggs. Whip
the whites to a iff froth. Add the
banana pulp lightly to the mixture.
the mixture into the souffie mold and
bake 1t In a hot oven for 20 to 80
minutes. until 1t feels spongy and IL
we'll pulled up. Remove the band of
paper carefully and serve the souffie
as quickly as possible in the mold
Banana Pudding -Four bananas.
one ounce OF butter, the yolks of three
eggs, two ounces OF loaf sugar little
lemon juice, one tablespoonful OF cake
crumbs, quarter of pint OF water,
and about three ounces OF any kind
OF pastry. Roll out the pastry and line
q deep pie dish neatly with It, Put
the sugar In a small saucepan with
the water and squeeze of lemon
juice. Let the sugar dissolve and then
boil 1t for a few minutes. Peel the
bananas. slice them, and let them
simmer In the strip for ten minutes.
fork or rub them through a sieve.
Beat up the yolks; melt the butter
gently, then stir 1t into the yolks
Lastly add the banana pulp and a
tablespoonful OF cake crumbs to the
yolks. Mix all well together. Pour the
II in quick oven for about 20 min
utes, or until ii feels lightly set in
the center.
Baked Bananas.--Six bananas, two
ounces of butter. one ounce of caster
sugar, half lemon. Put the butter
and sugar into small enamel sauce
pan, and put 1t at the side of the
stove for the sugar to dissolve slow.
ly; then strain into 1t the Juice of half
a lemon. Peel the bananas and lay
them in tireproof dish or dishpan.
Pour over the butter etc. Put the dish
in the oven for about 20 minutes.
Basic the bananas frequently with the
butter. Serve them hot.
Bananas in Batter--Four bananas
batter as for pancakes, half an ounce
OF butter, Peel the bananas and cut
each in half lengthways. then once
across, so that each banana Is cut in
four pieces. Melt the butter In
deep baking tin. such as could be
used for Yorkshire pudding, then
brush IL over the tin. Arrange the
bananas at equal distances on the tin
Pour over the batter prepared in ex-
actly the same way as fer pancakes.
Bake in a moderate oven for about
half an hour Serve it either whole or
cut in slices and busted with caster
sugar.
Banana Trifie-Six bananas, one
orange half a lemon, jam, six small
sponge cakes, half pint of custard.
half pint of cream, one ounce of
glace cherries, a piece of angelica.
Peel the bananas and cut them into
quarters lengthways. Cut the cakes
In four slices and spread each with
jam Crate the rind of the lemon.
Peel the orange and cut 1t into small
dice, taking out all the pips. Put a
layer of the cakes in a glass dish.
Then two spoonfuls of custard, next
layer of banana and little lemon and
orange dice; next more cake. and so
on, piling 1t UP nicely. Pour over the
rest of the custaTd. Whip the cream
stiiily, flavor ii nicely with sugar and
and heap ii all over the top.
Decorate it prettily with the cherries
cut In halves and thin strips of an
eelica. If less expensive dish is
required, use the whipped whites OF
three eggs instead of the cream. BE
sure to sweeten and flavor II care
fully.-Chicago Tribune.