The Apsley cookery book

Soak the gelatine in half a cupful of cold water overnight, and next morning dissolve it in the same quantity of boiling water. Peel the bananas and rub them through a sieve, add the juice and pulp of the oranges, and the lemon-juice and sugar. Mix all well together and add to the gelatine. Set the mixture in a cool place until it begins to stiffen. Whip the cream till stiff and stir all together; put into a mould and let it stand on ice a few hours. 217. Banana Pudding (Uncooked). Ingredients . Six Bananas. I Three tablespoonsful Strawberry Whipped Cream or Custard. | Jam. Peel and mash the bananas ; put the jam into a round glass dish, and place the bananas round it. Serve with custard separately, or whipped cream put round. 218. Bananas (Stewed). Ingredients. Four Bananas. | Half a pint of Water. Three ounces lump Sugar. Peel and slice the bananas and either stew or bake them in a jar in the water and sugar until tender. The juice should be syrupy. 219. Batter Pudding (Baked). Ingredients . Two tablespoonfuls of Flour. I The whites of two Eggs. Half a pint of Milk. | One ounce of Butter. Mix the flour very smoothly with the milk, adding the milk a little at a time until it is all used. Let it stand for two or three hours and then melt the butter and mix it with the batter. Now beat up the whites of eggs, and add them. Beat up all well together, and pour in a well buttered dish, and bake in a moderately hot oven. 220. Batter Pudding • (Boiled). Prepare the pudding exactly as in the preceding recipe, but it must be put into a buttered mould and boiled for two hours. 221. Blackberry Jelly. Ingredients . Blackberries. I Three-quarters of a pound of I Sugar to every pint of juice. Put as many blackberries as desired into a jar, and sprinkle a little sugar over, then put in the oven for three hours to draw out the juice. When sufficiently tender, strain through coarse muslin or a cloth, squeezing out as much juice as possible. To each pint of juice allow half a pound of lump sugar, and boil in a preserving pan until it is set. 222. Blancmange. Ingredients. One Pint of Milk. Two tablespoonfuls of Corn Flour. A dessertspoonful of castor Sugar. One Bay leaf. The whites of two Eggs. Take from the milk enough to mix the corn flour into a thick batter. Put the rest with the bay leaf to simmer until the milk has acquired a nice flavour. Remove the bay leaf and add the sugar ; boil up the milk and pour into the mixed corn flour, stirring quickly all the time. Now beat up the whites of eggs a little, they must not be stiff, and stir well into the corn flour. Boil up the mixture over the fire, stirring continually. Have ready a mould which has been well rinsed in cold water ; pour in the corn flour and put in a cool place to set. 223. Bread and Butter Fritters. Ingredients. Four slices of Bread and Butter. I One tablespoonful of Raspberry Half an ounce sifted Sugar. | Jam. Spread the jam on to the bread and butter and press them well together, cut into rounds with a cutter, dip in a good batter (see No. 384), and fry a golden brown. Serve with the sugar sprinkled over. Any other jam may be used. 224. Bread Pudding (Baked). Ingredients . One pound of pieces of stale Bread. One pint of boiling Milk. Four ounces of Sultanas.