Ambrosia.
Peel fine, sweet oranges, and cut into small pieces, extracting the seeds. Put a layer in a glass dish and sprinkle well with sugar. In this scatter a thick coating of grated cocoanut, strewing this also with powdered sugar. Over the cocoanut lay thin slices of bananas, peeled and cut crosswise. Fill the dish in this order, the top being covered with banana.
A nice dessert for Sundays and warm afternoons when one dreads the heat of the stove.