Select bananas that are not quite ripe. Peel and cut them in two lengthwise. Put a tablespoonful of butter in a sauté-pan; when it bubbles add a tablespoonful of sugar and lay in the bananas. When the bananas are tender take them out carefully and lay them in an even row on a hot dish. Add half a cupful of cream to the pan and mix it well with the butter and sugar. The sugar should be cooked enough to give a caramel flavor. Add two or three tablespoonfuls of sherry, or just enough to take away the very sweet taste. Pour this sauce over the bananas.
BAKED BANANAS, No. 1
Select bananas that are not quite ripe, detach the skins. Bake the bananas in the skins for twenty to thirty minutes, or until tender but not soft. Turn them out of the skins, lay them in an even row on a hot dish, and pour over them some melted currant jelly.
BAKED BANANAS, No. 2
Mix two tablespoonfuls of butter with three tablespoonfuls of sugar and two tablespoonfuls of lemon juice, and place it on the fire to melt the butter. Peel bananas and lay them uncut in a baking-pan; pour over them the buttered mixture and bake them until tender, basting them frequently. Place them in an even row on a flat dish and pour over them the liquor from the pan.
BAKED QUINCES
Peel and core the quinces, then cut them in halves and bake them in a pan with a very little water until tender.
NO. 116. GREEN-GAGE PUDDING.
