Decorate with the chopped nuts.
BAKED QUINCES
- 6 quinces
- 4 ozs. (½ cup) sugar
- 1 oz. (1 heaping tablespoonful) butter
- 1¼ cupfuls water
Pare and core the quinces, place them in a deep buttered earthenware dish, and pour over them one cupful of the water. Cover and bake in the oven until they soften a little.
Beat the butter and sugar together, spread them over the quinces, and add the rest of the water.
Bake until they are very soft. They should be basted often with the liquid in the dish.
These quinces are very good if served hot with ice cream. They are also good if served cold with whipped and sweetened cream.
BANANAS À LA PATRICIA
- 6 bananas
- ¼ lb. (½ cup) sugar
- 1 saltspoonful salt
- 4 teaspoonfuls lemon juice
- 2 tablespoonfuls melted butter
- 4 tablespoonfuls water
- 3 egg whites
Mix the sugar and salt together; cut the bananas into halves, lengthways and crossways, and put a layer in an earthenware dish; sprinkle over half of the sugar, add two teaspoonfuls of the lemon juice and one tablespoonful of the melted butter, then another layer of the bananas, with the remainder of the sugar, lemon juice, butter, and water.