Table Talk's illustrated cook book

Pare and slice two bananas and put them in a saucepan over the fire with four tablespoonfuls of water; cook slowly until tender, then press through a puree. sieve; add a teaspoonful of lemon juice, a tablespoonful of orange juice, two tablespoonfuls of sugar, and a teaspoonful of gelatine in cold water. Stir until dissolved and pour into sherbet glasses. When chilled, fill up the glasses with a plain junket; serve ice-cold with sweetened cream. [illustration: INDIVIDUAL BERRY SHORT-CAKES] [illustration: RED RASPBERRY SHORT-CAKE] INDIVIDUAL BERRY SHORT-CAKES. Baking powder biscuits are split; buttered while hot, and filled with crushed fruit and sugar. Garnish with halved berries. RED RASPBERRY SHORT-CAKE. A short biscuit dough is baked in two oblong pans ; when done, butter and cover one with berries, and lay the other crust on top. Cover with berries and whipped cream. Put a generous laver of berries around the base. GRAPE BAVARIAN CREAM. Soak one-third of a package of granulated gelatine in cold water; when soft stand over hot water until dissolved. Add this to a scant pint of grape juice, adding also sufficient powdered sugar (if necessary) to make very sweet. Stand in ice water and, as the mixture thickens, stir into it one cupful and a half of thick sweet cream whipped to a solid froth. Decorate the sides and bottom of the mold with blanched and split almonds, dipping each in a little dissolved gelatine that it may adhere to the mold. Carefully turn in the mixture and set away on ice until firm. When serving, garnish with a bunch of grapes. 100 [illustration: STRAWBERRY BAVARIAN CREAM] CHESTNUT BAVARIAN CREAM. Shell, blanch and steam until tender one quart of large chestnuts. Put aside a dozen or more of the largest and mash the rest while hot. Add to them one-half of a cupful of hot cream in which has been dissolved one tablespoonful 101 of granulated gelatine, previously soaked in a little cold water, a pinch of salt and one teaspoonful of vanilla. When cool and beginning to thicken, add onehalf pint of thick cream whipped to a stiff froth, and one tablespoonful of sherry, and turn into a wetted fancv mold. When firm turn out on a serving dish and garnish with whipped cream, and the reserved nuts dipped into white of egg and rolled in powdered sugar. STRAWBERRY BAVARIAN CREAM. For a delightful strawberry Bavarian cream, line an oval mold with strips of paraffine paper. Round the sides fit split lady fingers, cutting off the ends. Soak one-half of a package of granulated gelatine in one-half of a cupful of cold water, then dissolve over hot water. Crush one quart of hulled and rinsed berries with one cupful of powdered sugar, let stand for two hours, then rub through a sieve. Add the dissolved gelatme, and as the mixture thickens, stir in lightly one pint of thick cream whipped to a stiff froth. Turn this into the prepared mold and put aside. W'hen firm, transfer to a fancy dish, and garnish with whole berries and more whipped cream.