Banana Sauce

Ingredients

• 1 cup water
• 3 tablespoons lemon juice
• 1/2 cup sugar
• 2 eggs well beaten
• Pulp 3 bananas
• Few grains salt
• Few gratings lemon rind

Method

1. 1

   Make a syrup by boiling water and sugar ten minutes.

2. 2

   Rub bananas through a sieve, add remaining ingredients and beat until well blended and light.

3. 3

   Pour on hot syrup slowly, beating constantly.

4. 4

   Serve hot.

5. 5

   Pulp of peaches or apricots may be used in place of bananas.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 11. The excerpt below is the record exactly as published.

Banana Sauce Coffee Tea NOODLE SOUP 2 quarts Chicken Consomme. 1 teaspoon finely chopped parsley. 1 recipe noodles cut very fine (see below). Process: Cook fowl same as for Boiled Fowl (do not tie in cheese cloth). Drain fowl from stock, and strain. When cold, remove fat, and clear. Reheat, add noodles, and simmer twenty minutes. Sprinkle with parsley and serve very hot. NOODLES 1 egg. Flour. Y2 teaspoon salt. Few grains nutmeg. Process: Beat egg slightly, add seasonings, add flour enough to make a stiff dough. Knead on a floured board until smooth and elastic. Roll out on a sheet as thin as paper, cover and let stand for half an hour. Roll loosely and cut the desired width, either in threads or ribbons, unroll and scatter over board; let lay half an hour. Cook in boiling, salted water fifteen minutes, drain and add to soup. Noodles may be cooked in Consomme twenty minutes but the soup will not be as clear as when noodles are cooked previously. January ^^ S ufiduy Ditiners 23 Third Sunday BOILED BEEF Have five pounds of beef, cut from the face of the rump. Wipe meat, sprinkle with salt, pepper, and dredge with flour. Brown richly in an iron skillet in some of its own fat tried out, turning often. Remove to kettle and cover with boiling water. Add one tablespoon salt, one-half teaspoon peppercorns, a bit of bay leaf, one carrot sliced, one turnip sliced, and one-half onion sliced. Add two sprays each of parsley and thyme and one of marjoram. Cover and heat to boiling point. Skim when necessary. Reduce heat and simmer until meat is tender (four or five hours). Remove to serving platter. Strain stock and use for soup or sauces. Serve meat with hot Horseradish Sauce. (For recipe see page 51.) MACARONI WITH TOMATO SAUCE Cook one cup macaroni, broken in inch pieces, in boiling salted water twenty minutes. Drain, and pour over cold water to separate pieces. Mix with one and one-half cups Tomato Sauce. Add one-half cup grated cheese. Turn into a buttered baking dish, cover with buttered crumbs, bake twenty minutes in a hot oven. TOMATO SAUCE 1 half can tomatoes. Bit of bay leaf. }/s teaspoon soda. J^ teaspoon salt. 1 teaspoon sugar. Few grains cayenne. 6 peppercorns. 4 tablespoons butter. 2 cloves. 3 tablespoons flour. Slice onion. 1 cup Brown Stock. Process: Heat tomatoes to boiling point; add soda and the seven ingredients following. Cook twenty minutes. Rub through a puree strainer, add stock. Brown butter in a sauce-pan, add flour and continue browning, stirring constantly. Add hot tomato mixture slowly, mix well, and pour over Macaroni. CHIFFONADE SALAD Cut the hearts of celery in one-inch pieces, cut pieces in straws to fill one cup. Remove the pulp from grape fruit, leaving each 24 5^ Sunday Dinners •''^""^'^^ Third Sunday half-section in its original shape. There should be one cup. Peel and chill four medium-sized tomatoes (Southern or hot-house at this season), cut in slices. Cut the bleached leaves of Chicory in pieces for serving, arrange in nests on serving dish, and arrange other ingredients in separate mounds in the nests. Marinate with French Dressing, and garnish each with chopped parsley, green and red sweet peppers cut in thread-like strips, and sprays of pepper-grass or parsley. Pass Mayonnaise Dressing. STEAMED COTTAGE PUDDING 3 tablespoons Cottolene. 1 cup milk. 1 cup sugar. 2 cups flour. 2 eggs. 3 teaspoons baking powder. 3^ teaspoon salt. Process: Cream Cottolene, add sugar gradually, stirring con- stantly, add yolks of eggs beaten very light. Mix and sift flour, baking powder and salt, add to first mixture alternately with milk; cut and fold in the stiffly beaten whites of eggs. Turn in a well- buttered tube mold, and steam one and one-half hours. Serve with Vanilla, Strawberry, or Banana Sauce. BANANA SAUCE 1 cup water. 3 tablespoons lemon juice. ]/2 cup sugar. 2 eggs well beaten. Pulp 3 bananas. Few grains salt. Few gratings lemon rind

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