365 desserts

Cut 8 bananas in pieces. Make a French fritter batter as follows : Put 1 cup of flour into a bowl ; beat the yolks of 2 eggs, add to them 2/i of a cup of cold water, then add this gradually to the flour, stirring all the while. It should form a smooth but rather liquid paste, but at the same time have enough consistency to adhere to the bananas ; add a tablespoonful of olive oil, the wellbeaten whites of the eggs and a level teaspoonful of baking powder. Mix carefully ; cover the bananas with this paste and drop them into smoking hot lard and when a bright golden color, drain, sprinkle with powdered sugar and serve. — From " Table Talk," Philadelphia. 15. — Orange Bavarian Cream. Cover 1/3 of box of gelatine with 1/2 cup cold water ; soak it for 1/2 hour ; stir 1 lb. sugar into 1 qt. of orange juice until the sugar is thoroughly dissolved, then strain this into a basin. Stand the gelatine over a kettle of hot water until thoroughly melted ; strain it into the orange juice and stir carefully until the mixture begins to congeal ; April. then add 1 1/2 pts. cream whipped to a stiff froth. This must be stirred very carefully from the bottom and sides of the pan until the mixture is one color; that is until all streaks of yellow disappear. Turn into your pudding mould and stand away over night. This may be served perfectly plain, or may be served with whipped cream heaped around it.— From " Table Talk," Phila. 16. — Maizura Pudding. Four tablespoonfuls maizura stirred into 2 eggs, and milk enough to make it smooth. Heat 1 qt. milk in a double boiler, and just before it boils stir in the above, constantly stirring until it thickens. Remove from the fire and flavor. To be eaten cold with cream or milk and sugar. 17.— Fruit Balls. Chop 2 ozs. of suet rather fine, having first freed it from shreds; add to this twice the quantity of bread crumbs, that is after you have chopped the suet ; take twice the quantity of crumbs, add the white of 1 egg, 1/2 cup of chopped raisins, 1/2 cup of currants April. and a few pieces of citron. If it is now moist, form into balls the size of a walnut. If they are at all dry, add the white of another egg. Have ready a kettle of boiling water, drop the balls in and cook slowly until they come to the surface ; lift carefully with a skimmer, dish and pour over them a rich brandy sauce made with the yolks of the eggs.— From "Table Talk," Philadelphia. 18. — Nesselrode Pudding. Shell 3 cups of French or Italian chestnuts. Carefully remove the brown skin ; then simmer for 30 minutes, or until soft. Drain, press through a colander, cut 1 pound of French candied fruit in small pieces and cover with one wine-glass of sherry. Boil 2 cups of sugar and 1 cup of water for 15 minutes. Beat the yolks of 4 eggs very light ; then beat them into the boiling syrup. Stir over the fire until it again reaches the boiling point, then remove and beat while cooling, adding 1 pint of cream whipped to a stiff froth, the fruit, wine and 1 teaspoonful of vanilla. Turn into a freezer and freeze. When frozen, pack and stand away to ripen. — From " Table Talk," Philadelphia. .54 April. 19. — Arrowroot Pudding.