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Show well, one-fourth of a cupful of sugar and a cupful of boiling milk; stir and flavor, then serve hot. A little lemon juice and rind may be used for the flavoring. Banana Fluff. Cut one-half pound of fresh marshmallows into small pieces. Whip one cupful of heavy cream, and one teaspoonfuls of vanilla, one-hfllf cupful of sugar, a bit of salt, stir In the marshmallows, one cupful of broken nutmeats (less may be used), and one cupful of banana pulp finely mashed. Serve with crushed strawberries, or over Ice cream of any flavor. . 1933. Western Newspaper Union. BANANA DESSERTS THE banana is one of our most popular and well liked fruits, one we can always find in our markets mar-kets and it deserves a chapter all for itself. Banana Bavarols. Scald one cupful of milk In a double boiler. Stir in two teaspoonfuls teaspoon-fuls of gelatin previously soaked In two tablespoonfuls of cold water. Add one cupful of sugar and when cold and It commences to set stir In one cupful of banana pulp and one cupful of whipped cream. Pour Into a mol ' and place on Ice to set. Banana and Coconut Dessert. Cut four bananas into four pieces, place In a buttered pan and sprinkle with three teaspoonfuls of lemon juice. Beat an egg white until stiff, add three tablespoonfuls of powdered pow-dered sugar. Add one-half cupful of shredded coconut, put a tablespoon-ful tablespoon-ful of this meringue on each section of banana. Bake until brown. Serve with whipped cream. Banana Bread Pudding. Take three slices of bread or three rolls, break into small pieces, pour over this two cupfuls of milk, one-half cupful of sugar, four bananas ba-nanas sliced, stir In lightly two beaten esrg whites and bake for half an hour? Serve hot with a sauce using the two egg yolks beaten |