Wash rice, and cook with milk, butter, sugar, and salt in double boiler until tender; beat egg, add nutmeg and grape juice, stir into rice, and cook five minutes. Serve with cream or rich milk.
CHAPTER XXV
COLD DESSERTS
558.—BANANA ROYAL
| 4 bananas | ¼ cup powdered sugar |
| ¼ cup currant jelly | 4 slices of French Toast (see No. 467) or stale sponge cake |
Force bananas and jelly through potato ricer or a sieve, add sugar, and heap on French toast or sponge cake. Or line individual glasses with lady fingers and fill with banana mixture.
559.—BANANA WHIP
| 4 bananas | 4 tablespoons powdered sugar |
| 4 tablespoons grape juice or jelly | Whites of 2 eggs |
Peel and scrape bananas, force through a sieve; add grape juice, sugar, and stiffly beaten whites of eggs; pile lightly in individual glass dishes, garnish with bits of jelly, and serve at once. All materials should be very cold.