A second Dudley book of cookery and other recipes

BANANA FRITTERS OELECT some nice bananas, peel them and split ^ them lengthways, and trim off the ends. Put into a deep piedish, and sprinkle over them a glass of Kirschwasser. Prepare a frying batter, dip the bananas into this, then drop them into very hot clarified butter or lard. Fry them a nice colour, drain on paper or sieve ; dredge with castor sugar, dish up, and serve hot. If liked, a little ground cinnamon can be mixed with the castor powdering sugar. COLD BANANA PUDDING rTlHREE large bananas, one glass of brandy (or the rind of one lemon and the juice of half a lemon), one and a half ounces of Brown and Poison’s cornflour, one large pint of milk and one ounce of castor sugar. Peel and slice the bananas, place them in the bottom of a glass dish, sprinkle over some of the sugar, and pour on the brandy (or lemon juice). Blend the cornflour with the milk and boil it for eight minutes, stirring all the time ; then work in the sugar. Allow the mixture to cool, then pour it over the bananas. When set and cold, it is ready for serving. Serve some cream with the pudding in a jug or sauceboat. This same mixture can be set in a mould, and turned out when set, and the sliced bananas served round it. PRUNE SOUFFLE T)EAT the yolks of four eggs to a cream with three ounces of castor sugar, and mix them with half a pound of prunes which have been previously stewed, drained, the stones removed and cut up. Add at the last the stiffly whipped whites of the eggs. Turn into a pudding dish, and bake in a moderate oven for twenty minutes. Serve at once. If liked, a few chopped almonds may be added to the mixture. Also whipped cream served in a boat. CHESTNUT AMBER TTALF a pint of milk, two tablespoonfuls of chestnut puree, two eggs, two ounces of breadcrumbs, one ounce of castor sugar, one small lemon, one ounce of butter and a little vanilla flavouring. Boil the milk with the thin rind of half the lemon, and pour it over the breadcrumbs. Remove the lemon rind after a while. Beat the egg-yolks, sugar and butter to a cream, and add it to the chestnut puree. Mix all the ingredients together, add the strained juice of the lemon, and pour into a wellbuttered piedish. Bake until firm, and slightly brown in a moderately heated oven ; then cover with a meringue made from the whites of the eggs whisked to a stiff froth and sweetened with sugar. Dredge the top with castor or icing sugar, and return to the oven until the meringue is nicely browned. This dish can be served hot or cold. Some whipped or plain cream can be served in a boat with it. WALNUT TARTLETS FOR the Paste : — A quarter of a pound of flour, two ounces and a half of butter, half an ounce of sugar and half an ounce of ground almonds. Sift the flour and sugar on to a pastry board, rub in the butter, and add the almonds. Mix with water to form a paste, and roll it out a quarter of an inch thick. Grease well some oval-shaped or small round moulds, line them with the paste, and fill them with the following mixture : —