BAKED BANANAS
Melt three tablespoonfuls of butter with three of lemon-juice and six of sugar. Peel six bananas and lay in a shallow buttered pan, far apart. Bake for half an hour, basting with the mixture in the bowl, and serve hot.
BAKED PEACHES
Peel large peaches, stick a few blanched almonds into each one, sprinkle with sugar, add a cup of water and bake, basting with the syrup. Serve very cold with the syrup poured over.
BAKED PEARS
Put a quart of peeled, cored, and quartered pears into an earthen baking-dish with half a cupful of sugar and a cupful of water. Cover tightly and bake for several hours in a moderate oven. Take up the pears, reduce the syrup by rapid boiling, pour over, chill, and serve with cream.
BAKED QUINCES
Peel and core four or five quinces and put a bit of butter into the core of each. Sprinkle with sugar, pour in a cupful of water, cover and bake for two hours, basting occasionally. Serve cold with sugar and cream.
BAKED RHUBARB
Cut unpeeled rhubarb into inch-lengths and pack closely in a bean-pot with alternate layers of brown sugar. Cover, bake for an hour, and serve cold.
BAKED BERRY ROLL
Sift two cupfuls of flour with two teaspoonfuls of baking-powder. Work into it a tablespoonful of butter and mix to soft dough with a cupful of milk. Roll into an oblong, cover with berries, sprinkle with sugar, roll up, fasten the edges and bake or steam, basting with syrup to which a little butter has been added. Serve hot with any preferred sauce.
BANANAS AND CURRANTS
Crush and sweeten red currants, mix with sliced bananas, and serve cold. White currants may also be used.
BANANAS WITH WHIPPED CREAM
Peel and slice six bananas into a serving-dish, sprinkle with sugar, and with either orange-juice, lemon-juice, or wine. Cover with whipped cream and serve immediately with cake.
BANANA FLOAT
Soak half a package of gelatine in cold water and dissolve in three cupfuls of boiling milk. Add a heaping cupful of sugar and cook for ten minutes. When cool but not stiff, stir in three bananas broken up with a fork. Mould, chill, and serve with whipped cream.
BANANA TRIFLE
Peel and mash through a sieve enough bananas to make a cupful of pulp. Add a cupful of cream and two tablespoonfuls of powdered sugar. Beat with an egg-beater until very light and serve cold in dessert glasses.
BLACKBERRY SPONGE
Soak half a package of gelatine in half a cupful of cold water, add two cupfuls of boiling water, half a cupful of sugar, and one cupful of blackberry juice. Stir until dissolved, then strain. When cool but not set, fold in the stiffly beaten whites of four eggs. Mould, chill, and serve with cream. The juice of other fruits may be used in the same way.
BOILED FROSTING
Boil two cupfuls of sugar for five minutes with one-fourth cupful of water, pour the boiling syrup in a thin stream upon the stiffly beaten whites of two eggs, and beat until thick. Flavor to taste.
CHOCOLATE TAPIOCA
Cook two tablespoonfuls of minute tapioca in milk to cover, using a double-boiler. Add the yolks of three eggs well-beaten, sugar to taste, and half a teaspoonful of vanilla. Cook until thick, and add half a cake of grated sweet chocolate. When quite smooth mould, chill, and serve with whipped cream.
CHOCOLATE CREAM FROSTING
Beat the white of an egg to a stiff froth, add two tablespoonfuls of cream, and enough confectioner’s sugar to make it thick enough to spread. Melt half a cake of sweet chocolate in a double boiler with a teaspoonful of water, and pour over the cream frosting on the cake.
FLOATING ISLAND
Beat the whites of two eggs to a stiff froth and gradually beat into it a cupful of jelly or jam. Fill a serving dish with whipped cream sweetened and flavored to taste, and drop spoonfuls of the frothed jelly upon it. This may be served in dessert glasses.