A lady of good taste

Cream the butter and flour and combine all the other ingredients and bake. When a knife comes out clean it is done. This custard may also be used as a pie filling. When the custard is cooked it may be poured into a slightly cooled prebaked pie shell. Let cool. (M. CG.) Sweet Potato Pudding 3/4, pound raw sweet potatoes, 3 tablespoons flour erated 1 cup sugar 2 eggs, beaten 1/4, teaspoon each cinnamon, 114 tablespoons butter clove and nutmeg 2 cups milk Mix all the ingredients and pour into a greased baking dish and bake at 325 degrees about 35 or 40 minutes. May be eaten either cold or hot. Baked Bananas bananas 2 tablespoons lemon juice bread crumbs (each layer) 2 tablespoons sugar whipped cream (each layer) Cut bananas into 14-inch slices and cover the bottom of a greased baking dish. Sprinkle with bread crumbs, sugar and lemon juice. Repeat this until the dish is full and you have the desired quantity for serving. Top with crumbs and bake at 375 degrees for 30 minutes, turning the oven down to 325 if the bananas are baking too fast, the last 10 minutes. Serve hot with whipped cream which may or may not be flavored with a little sugar or rum or sherry. (M. C.) [96] Baked Bananas, Blazed bananas, skinned, whole or butter cut in half lengthwise brandy or rum brown sugar Place the bananas, one to a person, in a greased shallow baking dish and sprinkle with brown sugar and bits of butter. Bake at 375 degrees for about 15 minutes or until they plump up. Bring to the table add 1% to 14 cup of brandy or rum and blaze. Serve with the syrup in the dish and whipped cream or sour cream passed in a bowl. Rum Sauce for Ice Cream zest of lemon Myers Jamaica Rum vanilla ice cream Grate the yellow of the lemon rind without any of the bitter white. Soak the zests or gratings in 14 cup of rum for half an hour. Pour a little, just enough for flavoring, over each portion of vanilla ice cream. ~ Rum Sauce and Fresh Fruits zest of lemon choice of fruits: rum sliced mangoes honey grapefruit, oranges lemon juice bananas sour cream peaches berries pears, dates soaked prunes stuffed with cream cheese Soak the zest of lemon in 14 cup of rum for half an hour as in the above recipe and then mix with 1% (or more) cup of honey, 2 or 3 tablespoons lemon juice. Pour this over a large bowl of fruit, any one or a combination of fruits. Chill an hour. Serve with a bowl of sour cream. Ket Rum Hard Sauce lemon zest hard sauce: rum 14 cup sweet butter 1 cup powdered sugar nutmeg cream Cream the butter and blend in the sugar until smooth and fluffy. Chill and when ready to serve blend in a little heavy cream and 14 cup of rum which has soaked an hour with 1 tablespoon of lemon zest. This is a fine sauce for hot puddings including rice pudding. Buttermilk Ice Cream 1% cup hot water lf cup pineapple juice 34, Cup sugar pinch salt rind 14 orange, grated 214 cups buttermilk lf teaspoon lemon rind, grated Boil the water and sugar for 5 minutes and let cool. Add to the syrup the other ingredients (except the buttermilk) and freeze in a hand freezer to a mush, using 3 parts ice and 1 part rock salt. Remove lid of freezer and add the buttermilk, stirring well from the bottom and blending thoroughly. Freeze until hard. Glazed Apples on a Stick 2 cups sugar 6 red apples 3/, Cup corn syrup 6 sticks 14 cup butter 3 drops oil cinnamon Wash the apples and dry them and stick them with a stick. Cook the sugar, syrup and butter until it spins a thread or to 300 degrees. Add the oil of cinnamon. Dip the apples in the syrup and twirl in the air until cool. ‘his recipe is for the children. [98 ] Pineapples with Rum 2 fine ripe pineapples variation: 1 cup brown sugar pineapple pulp with 2 cups 84 cup Jamaica rum strawberries Moselle or Kirsch