Meade County news. [volume] (Meade, Kan.) 1900-1918, 1906-08-30
MADE WITH BANANAS.
A Delicious souHe, Nice Pudding, Fine
BAKED Fruit, Banana Batter,
Banana Trihe.


Banana Souffle.-Four bananas, the
Juice of one lemon, two ounces OF corn
-four, one pint Of milk, vanilla to
taste, two ounces of lump sugar, quar-
| ter of a pint of water, four eggs. If
possible use white china souftie
mold. Tie a band of buttered paper
around the outside about an inch
higher than the top of the mold. Put
the lump sugar and water and a
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 sieve.
| Put the milk in a pan on the fire.
Mix the flour smoothly with little
cold milk. When the milk boils pour
in the corn flour and stir it over the
fire till it boils and becomes thick.
Let it cool slightly, then add to it
the beaten yolks of the eggs. Whip
the whites to stiff froth. Add the
banana pulp lightly to the mixture,
! and lastly, stir in the whites. Pour
the mixture into the souff1e mold and
| bake it in a hot oven for 20 to 80
minutes, until it feels spongy and is
well pulled up. Remove the band of
paper carefully and serve the souffle
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, a little
lemon juice, one tablespoonful of cake
crumbs, quarter of a pint of water,
and about three ounces of any kind
of pastry. Roll out the pastry and line
a 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 it for few minutes. Peel the
bananas, slice them, and let them
simmer in the strip for ten minutes.
Next either mash them smoothly with
fork or rub them through sieve.
Beat up the yolks; melt the butter
gently, then stir it into the yolks.
Lastly, add the banana pulp and a
tablespoonful of cake crumbs to the
yolks. Mix all well together. Pour the
mixture into the lined dish, and bake
it in quick oven for about 20 min
utes, or until it 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 sauce
pan, and put it at the side OF the
stove for the sugar to dissolve slow
ly; then strain into it the juice of half
lemon. Peel the bananas and lay
them in a fireproof dish or dishpan.
Pour over the butter, etc. Put the dish
in the oven for about 90 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 a
deep baking tin, such as could be
used for Yorkshire pudding, then
brush it 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 Trifle.-Six bananas, one
orange, half lemon, jam, six small
sponge cakes, half pint of custard,
half pint of cream, one ounce of
glace cherries, 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 it into small
dice, taking out all the pips Put
layer of the cakes in a glass dish.
Then two spoonfuls of custard, next
layer of banana and a little lemon and
| orange dice; next more cake, and so
on, piling it up nicely. Pour over the
rest of the custard. Whip the cream
stiftly, flavor it nicely with sugar and
vanilla, and heap it all over the top.
Decorate it prettily with the cherries
cut in halves and thin strips of an
gelica. If less expensive dish is
required, use the whipped whites of
three eggs instead of the cream. Be
sure to sweeten and flavor it care
fully.-Chicago Tribune.