Bake in a hot oven for fifteen minutes.
Beat up the whites of the eggs, then gradually beat into them three tablespoonfuls of sugar and a little lemon juice.
Put them on the top of the bananas and color slightly in the oven.
BARLEY CUSTARD
- 2 heaping tablespoonfuls (2 ozs.) “Patent” barley
- 1 heaping tablespoonful (1 oz.) sugar
- 1 tablespoonful butter
- Pinch of salt
- 1 pint (2 cups) milk
- 2 eggs
- ½ teaspoonful nutmeg extract
Put the barley and the sugar into a saucepan, add the butter, salt, and milk; mix thoroughly and stir it over the fire till it boils; then add the eggs well beaten, and the nutmeg extract.
Pour into a buttered fireproof dish and bake for a quarter of an hour in a moderate oven.
BREAD PUDDING
- ¾ cup (3 ozs.) bread crumbs
- 2 tablespoonfuls butter
- 2 heaping tablespoonfuls (2 ozs.) sugar
- Few drops lemon juice
- ½ teaspoonful orange extract
- ½ pint (1 cup) milk
- 2 eggs
Put the sugar and lemon juice into a saucepan and boil to a caramel, then when cool pour in the milk and stand the mixture at the side of the stove until the sugar is dissolved, but do not let it boil; fry the bread crumbs in the butter until a golden brown, then pour on them the prepared milk, and beat into them the yolks of eggs, the orange extract, and the whites of eggs stiffly beaten.