Peel and rub two bananas through a sieve and then beat to mix. Add the rice and then turn into a baking dish and dust with one-half teaspoon of cinnamon. Break into bits one teaspoon of butter and then bake in a slow oven for thirty minutes.
RASPBERRY CUP CUSTARD
Wash and drain one box of raspberries. Place in a saucepan and add
One pint of water,
One cup of sugar.
Bring to a boil and cook until the berries are soft. Rub through a fine sieve. Cool. Now place three eggs in a mixing bowl and add the raspberries and beat the mixture to thoroughly blend. Pour into custard cups and set the cups in a pan containing water. Bake in a slow oven until firm in the centre.
CHOCOLATE CORN STARCH PUDDING
Two cups of milk,
One-half cup of cocoa,
One-fourth cup of cornstarch.