The Donaldsonville chief., 1906-08-25
MADE WITH BANANAS.
Delicious souf5e, Nice Pudding, Fine
Baked Fruit, Banana Batter,
Banana Trife.

| Juice of one lemon, two ounces OF cofn
-four. one pint of milk, vanilla TO
taste, two ounces of lump sugar, quar-
ter Of pint Of water, four eggs. II
possible use white china soufne
mold Tie band of buttered paper
around the outside about an lncn
higher than the top of the mold. Pu1
the lump sugar and water and a
squeeze of lemon juice into smail
pan. Let the sugar dissolVe' then
boil the sirup for few minutes. Feei
and slice the bananas and COOK them
slowly in the sirup for five to ten MN
utes; then rub them through sieve.
| Put the milk in a pan on the Hre.
/ Mix the flour smoothly with little
cold milk When the milk bo1ls pour
| in the corn flour and stir it over the
fire till it boils and becomes thick.
Let it cool slightly, then add TO II
the beaten yolks of the eggs. Wnlp
the whites to a stiff froth. Add the
banana pulp lightly to the mixture,
and lastly, stir in the whites. Foof
the mixture into the souffie mold anu
bake it in hot oven for 20 to ~
minutes, until it feels spongy and IS
well puffed up. Remove the band O.
paper carefully and serve the soume
as quickly as possible in the mold.
Banana Pud&ng.-Four bananas,
one ounce of butter, the yolks of three
eggs, two ounces of loaf sugar, little
lemon juice, one tablespoonful OF cake
Il INF nf
and about three ounces Of any kind
of pastry Roll out the pastry and line
a deep pie dish neatly with 1t. Put
| the sugar in a small saucepan with
the water and a 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 sirup for ten minutes.
Next either mash them smoothly with
| a 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
| tablespoonful of cake crumbs to the
yolks. Mix all well together. Pour the
| mixture into the lined dish, and bake
it in a quick oven for about 20 min
| utes, or until it feels lightly set in
| the center.
Baked Bananas-Si1 bananas, two
ounces of butter, one ounce Of caster
sugar, half lemon. Put the butter
and sugar into 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 f1reproof dish or dishpan.
Pour over the butter, etc. Put the dish
in the oven for about 20 minutes.
Baste 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 Trife.-six bananas, one
orange, half 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 rfnd of the lemon.
Peel the orange and cut it into small
dice, taking out all the pips. Put a
layer of the cakes in a glass dish.
Then two spoonfu1s of custard, next a
layer of banana and 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
stifI1y, 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 sof an
gelica. If less expensive dish is
required, use the whipped whites of
three eggs instead of the cream. Be
sure to sweeten and favor it care
fully.-Chicago Tribune.