Take a dozen ripe bananas, skin them, and mash them up with a cup of cream of wheat and a cup of sugar; also add a tablespoonful of butter and a little cinnamon. Cook slowly for about three hours in a double boiler. When cold cut as you would cheese. Fine for missionary functions.
90. Carrot Cheese.
Boil a pound of carrots until very tender. Then mash them perfectly smooth. Mix with them a pound of sugar, a tablespoonful of butter, and the juice of a large lemon. Also add a few cardamon seeds. Cook over a slow fire until the mixture hardens into a paste. Add a little more butter just before removing from the fire. Press into shallow pans and cut in neat squares or diamonds like fudge.
91. Fruit Cheese.
Any fruit may be made into a confection which, in India, is called "cheese." The fruit part first wants to be reduced to a pulp. Then take equal parts of fruit pulp and sugar, with as much butter as you feel you dare use. If you feel that you dare not use any, use crisco with salt. Cook down until it becomes a paste that can be cut with a knife. It must cook very slowly. Sometimes when nearly finished nuts are added. In apricot cheese the kernels are used. They must be blanched and minced. Guava cheese is perhaps the finest, as the flavor improves much with cooking.
92. "Fools."
A fool is a drink made of fruit pulp and milk. Mango fool is perhaps the most popular. Fools are always best made of tart unripe fruits. Pare, slice, and stew the fruit until it is quite soft. Strain through a fine sieve or coarse muslin. Add to the pulp as much sugar as is desired and enough water to make it pour easily. Boil for a few minutes and turn into a jug. When ready to drink it, fill the glass about half full of the fruit mixture and then fill with rich milk. Add ice. These "fools" are very nutritious and refreshing. Often in the hot weather one cares for little else.
Hindustani Sweets.
Hindustani sweets are very sweet, very sticky, very greasy, and very dear to the heart of India's children, both old and young. We do not advise a steady diet of these, but it is well to know how some of them are made, as such knowledge always comes in handy when arranging for missionary programs, Oriental booths in bazaars, and at frequent other times.