Evening star., 1914-10-09
~ EHE '-
kIT1G65HEH &c
PANTRY
Bananas and Raisin Pudding.

Five or six bananas, one and one half
| cupfuls stale bread crumbs. two eggs
beaten until light. one-half cup Of
raisins, one-half lemon, juice
and grated rind and three-quarters of
a cup of sugar. Peel the bananas, re-
move the coarse threads and pass the
pulps through ricer or sieve; add the
other ingredients-the bread should be
grated or pressed through a collander
and when thoroughly mixed turn into
a buttered mold. Steam two and one
half hours Serve with any hot pud-
ding sauce or with hard sauce. The
hard sauce may be piped with pastry
bag and tube upon slices of lemon and
ornament the dish. Candied cherries
add a touch of color to the whole.
Potato Turnovers.
Take one cup mashed potato well sea-
soned with butter. pepper and salt, add
a little cream, one egg and a little
-four. Roll or pat out to quite thin,
cut in rounds the size of a saucer.
Put finely chopped meat on one half,
turn over and press the edges together
and fry in hot grease rich brown on
both sides.
Jellied Chicken.
Doll d -pOuHu CHlCheH tOBeLHcT
with one small onion and one bay leaf
When thoroughly done chop fine, sea-
son with salt and pepper. Put in bot
tom of mold two hard-boiled eggs care
fully sliced. Bring to a boil in two
cups of water in which the chicken
has been boiled. one-half box of gela-
tin that has been previously dissolved
in one cup of cold water. Add the
chicken to this, stir well. then pour
mixture over the sliced eggs in the
mold and let cool Then place in re-
frigerator to become cold. When
thoroughly chilled turn out on platter
and garnish with parsley and serve.
Baked Bananas.
Pull down a section Of the skin Of
each banana, loosen the pulp from the
skin, remove all coarse threads that
adhere to the pulp and return the
ton; lay the fruit thus prepared in an
agate pan and bake in hot oven until
the skins are blackened and the pulp
Is softened. Remove pulp from the
skin without injury to shape. bend IN
dish; sprinkle with powdered sugar
and fne-chopped blanched pistachio
nuts and serve as a dessert dish; or
jelly sauce and serve as an entree with
broiled or roasted meat.
Orange Sirup.
Boil one cupfu1 Of orange juice and
pulp (remove the pulp and Juice from
the oranges with a spoon. discarding
the seeds and hbrous partitions). the
Juice of half a lemon, one cupful Of
sugar and one-fourth cupful Of water
about six minutes or until thickened
somewhat.
Puffed Prunes.
Wash one pound Of good prunes
through several cold waters. cover
them with fresh cold water, soak them
in a cool place over night. Next morn
ing drain, boil the water down one
half, pour it over the prunes and stand
them aside for several hours. Drain
On a sieve, and let them stand near the
fire until glossy and dry. Serve as a
sweetmeat.-Good Housekeeping.
Cake Fritters With Marmalade.
Cut stale, moderately rich cake into
three-quarter-inch slices, then into cir
cles or squares of uniform size. Dip
each into a raw custard made OF one
half cupful milk to each egg. Roll in
the breadcrumbs and fry golden brown
in smoking hot fat. Drain on unglaxed
paper, roll in powdered sugar and on
each spread a small portion Of orange
marmalade; then serve.