The Spanish Fork press. [volume] (Spanish Fork, Utah) 1902-current, 1906-08-16
WADE. WITH BANANAS.
ADelicious Soufle, Nice Pudding, Elrs
Baked Fruit, Banana Batter,
Banana Trihe.

iuice of one lemon. two ounces oil corn
flour, one pint of milk, vanilla 10
taste. two ounces of lump sugar, quar-
ter of a pint of water, four eggs IL
possible use white china souine
mold. Tie a band of buttered paper
around the outside about an incn
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. Peei
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 a pan on the fire
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 it boils and becomes thick
Let 1t cool slightly, then add to II
the beaten yolks of the eggs. Whip
the whites to a stiff froth. Add the
banana pulp lightly to the mixture.
and lastly, stir in the whites. Pour
the mixture into the souiile mold and
bake 1t In hot oven for 20 to 80
minutes. until 1t feels spongy and is
well 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 a pint of water,
and about three ounces of any kind
of pastry. Roll out the pastry and line
deep pie dish neatly with it. Put
the sugar in a small saucepan with
the water and u squeeze of lemon
Juice. Let the sugar dissolve and then
boil 1t forNa few minutes. Peel the
bananas. slice them, and let them
simmer In the strip 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 a
tablespoonful of cake crumbs to the
yolks. Mix all well together. Pour the
mixture into the lined dish, and bake
1t in a 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 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 a fireproof 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
e~ch in half lengthways, then once
across, so that each banana is cut in
four pieces. Melt the butter In n
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 ex.
actiy the same way as fer 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 Trifle.-Six bananas, one
orange, half lemon, jam, six small
sponge cakes, half a pint of custard
half a pint of cream, one ounce OF
slace 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 il into small
dlce' taking out all the pips. Put a
layer of the cakes in a glass dish
Then two spoonfuls of custard next a
layer of banana and a little lemon and
orange dice; next more cake. and 81
on, pillng it up nicely. Pour over tho
rest OF the custard Whip the cream
sunny, flavor it nicely with sugar and
vanilla, and heap 1t all over the TON
Decorate 1t PRETTY with the cherries
cut IN halves and thin strips of an.
gellca, If a less expensive dish 10
required use the whipped whites of
three eggs instead of the cream Re
sure 10 sweeten and flavor 1t care.
fully.-ChicagO Trihuro