BANANAS AND CREAM
Cut bananas into slices one quarter of an inch thick. Arrange them in a pile in the center of the dish and place around them spoonfuls of whipped cream. The cream may be flavored with sherry or vanilla, but use no sugar, as the fruit is sweet enough without it.
STRAWBERRIES AND CREAM
Mix enough sugar with cream to sweeten it thoroughly, and then whip it until it is stiff and dry. A half pint of cream is enough for a quart of berries. When ready to serve, mix the berries in the cream and serve them piled on a flat dish.
PEACHES AND CREAM
Cut peeled peaches into slices and put them in the ice-box. Add as much sugar to a half pint of cream as will be needed to sweeten the peaches. Whip the cream to a stiff froth. At the moment of serving, mix together lightly the peaches and cream; or an hour or more before serving, mix the cream and fruit, put it in a covered mold, and pack in ice and salt. Use but little salt, for the object is to make the peaches very cold, but not to freeze them.
NO. 123. BREAD AND JAM TARTLETS.
BREAD AND JAM TARTLETS
Cut very light bread into slices one quarter of an inch thick. Stamp these pieces into rounds with a biscuit-cutter. Put them in a sauté-pan with a little butter, and brown them on both sides. When they are cool, spread them with any kind of jam or preserved fruit, and just before serving ornament them with whipped cream pressed through a pastry-bag and star tube.