FoodNetArchive

Fruit recipes

1907

Page 107 · 4 recipe records on this page

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
‘To one quart boiling milk add one-half cup of sugar, a pinch of salt, and three tablespoons of cornstarch dissolved in one-half cup of cold water. When it thickens stir in 256 FRUIT RECIPES the pulp of three large bananas✪ Banana Blanc Mange and the stiff-beaten white of anegg. Set away to cool ina mould. Serve with thin custard sauce. WHIPPED BANANAS To the pulp of five bananas add the juice of two oranges, the grated rind of one, a tablespoon of sugar, a pinch of salt, and one-fourth box gelatine✪ Whipped Bananas dissolved in a little cold water. Chopped nuts or candied cherries may be stirred carefully in. When cooled on ice beat in lightly a piht of whipped cream or whites of two eggs and place in mould. LITTLE SOUFFLES Stir juice of two lemons or other tart fruit into the mashed pulp of six bananas and rub through sieve. Add one pint whipped cream, or whipped white of egg and cream mixed, and bake briskly, serving at once, ot freeze as ice cream. Raspberry or other flavouring may-be added if liked. BANANA TOAST Lay slices of banana between thin bread, buttered, in baking-pan and place in hot oven till lightly browned. Serve immediately. Or make Banana Pudding Sauce with one pint milk, tablespoon each butter, cornstarch and sugar, pinch of salt, and pulp of four bananas stirred in just before serving, when pour the whole over slices of thin, crisp toast. BANANA PUDDING Mash six bananas and-add otte tablespoon cornstarch rubbed smooth in half a cup of cold milk. Add a half cup of sugar and a pinch of salt and place a layer of this in bottom of baking-dish. Over this sprinkle crisp bread or W01}99{01d yNoY}IM Op oO} YFnous sinyeul swovaq svULUe ZIT JO SMOI 94} se yoeq Aum Jeay yoea ‘earssatgoid pue aatssavons ‘yimay a} JO UOTYEULIOJ ay} SMOYS IJ9] 94} 0} Wosso[q o4h VNVNV@ CHL CALIFORNIA FIGS THE BANANA 257 cracker-crumbs mixed with one cup chopped peanuts✪ Banana Pudding. Repeat the alternation of layers, having two of each. On top sprinkle sugar and bake forty minutes in moderate oven. (Satice: see above.) BANANA ICE AND SHERBET Make syrup as in Introductory Recipes, adding crushed bananas to taste. BANANA ICE CREAM To the crushed pulp of six bananas add one cup sugar, one-half teaspoon salt, and one quart. milk and cream mixe✪ Banana Ice Creamd. Mix well and freeze. FROZEN BANANAS Add to one dozen crushed bananas the juice of two oranges and a pint of sugar. Freeze partially, then add the whipped whites of two eggs and finish freezing. FROZEN BANANA CUSTARD To the regular custard for freezing (see Introductory Recipes) add the crushed pulp of four or five bananas and pinch of salt. Freeze. BANANA MARMALADE Make a syrup of two cups of sugar to one of water and cook till it strings from the spoon. Stir into it then the crushed or cubed pulp of four bananas and cook slowly (where there is no danger of burning) until thick. (About fifteen minutes). The addition of lemon, currant, or other tart fruit juice relieves the intense sweetness but does not detract from the banana flavour. 258 FRUIT RECIPES BANANA JELLY Make a plain gelatine (see Introductory Recipes) with a decidedly tart flavour and add cubed or crushed bananas in quantity liked. “MUBISI” (S. African Unfermented Banana Wine) P. W. Humphreys, (“What to Eat’’)