The Apsley cookery book

Peel and slice some apples and fill a tart dish of the size required. Sweeten to taste, add a tablespoonful of water or two if the tart is large. Put in one or two cloves if the flavour is liked. Line the edge of the dish with paste the third of an inch thick, put on a cover, and bake in a quick oven. When the crust is cooked raise it carefully with a knife to see whether the apples are soft, and if not let the tart remain on the stove until the apples are sufficiently cooked. Make the paste according to recipe for "Paste Puff for Tarts." 210. Bananas, Baked (Australian). Slit as many bananas as desired and bake in a shallow tin in a moderate oven until tender. Serve as a vegetable (or sweet) in their jackets. 211, Bananas and Cream (No. i). Ingredients . Six Bananas. I One ounce of Butter. One ounce of castor Sugar. | Quarter of a pint of Cream. Teaspoonful of Whiskey or Rum. Peel and cut the bananas into rather thick slices, put them into a glass dish, and sprinkle over the sugar. Warm the cream and butter together, add the flavouring, let it stand in the saucepan about five minutes, then pour over the bananas, and serve with finger biscuits. 212. Bananas and Cream (No. 2). Ingredients, Six Bananas. I One tablespoonful of castor Half a pint of Cream. | Sugar. Peel and slice the bananas into two-inch lengths, put into a glass dish, sprinkle over the sugar. Whip the cream (not too stiff) and cover the bananas ; serve with any cold milk mould. 213. Banana Cream. Ingredients. Ten Bananas. Quarter of an ounce of Vegetable Gelatine. Half a pint of Milk. One tablespoonful of castor Sugar. Two Oranges. Half a pint of Cream. Peel the bananas and pass them through a sieve, and add the sugar and whipped cream ; soak the gelatine in two tablespoonfuls of cold water, when dissolved, add it to the milk, and let it just come to the boil, then add it to the cream and banana and mix lightly. Turn into a mould and let it stand in a cool place ; when set, turn out, and put the oranges (cut into thin slices) round, and serve. 214. Banana Custard (Australian). Ingredients. Four Bananas. I One pint of Custard. (See No. 448.) Slice the bananas thinly into a glass dish ; pour the custard whilst hot over them ; the heat brings out the flavour of the fruit. Serve cold. 215. Banana Fritters. Ingredients. Two Bananas. I A dessertspoonful of Sugar. The juice of half an Orange. | Batter. Cut the bananas in quarters lengthwise. Lay them in a small deep dish and sprinkle them with the sugar, then squeeze the orange-juice over them. Let them lie in the juice for three or four hours, and then drain them carefully, and dip them in frying batter and fry them in either oil or Albene. The batter must be prepared according to recipe No. 383. 216. Banana and Orange Cream. Ingredients. Four Bananas. Two Oranges. Quarter of an ounce of powdered Vegetable Gelatine. Two tablespoonsful of Lemon* juice. One teacupful of castor Sugar. Half a pint of Cream.