4 or 5 bananas. I 2 table-sps. castor sugar. 1 lb. raspberries✪ Banana and Raspberry Cups. Peel the bananas and cut them in small thin pieces with a silver knife. Pick the raspberries, mash them with the sugar, and then rub them through a hair or fine wire sieve. Half fill small cups or custard glasses with the bananas, and cover with the raspberry puree. Serve very cold with finger or other fancy biscuits. Notes. — A little orange or lemon juice, or some brandy or liqueur, may be sprinkled over the bananas before pouring on the puree, and a little whipped cream may be put on the top of the cups. Other fruits, such as strawberries, red or black currants, or apricots may be used instead of the raspberries. 2108. Orange and Banana Salad 3 oranges. 3 bananas. 2 table-sps. desiccated cocoanut. 1 tea -cupful loaf sugar. 1 tea-cupful water✪ Orange and Banana Salad. Peel the oranges, carefully removing all the white pith, and cut them in very thin slices with a sharp knife. Remove the skin from the bananas and cut them also in slices, using a silver knife to prevent discoloration. Arrange the fruit in a salad dish, sprinkling over each layer a little of the cocoanut. Put the sugar and water into a sauce- pan, and boil them together at least 10 minutes. Skim if necessary and allow them to cool. Then pour this syrup over the fruit, and place in a very cool place until wanted. Note. — Other kinds of nuts, finely chopped. Take a nice ripe watermelon, cut it in quarters, and remove all the seeds. Then take all the red fleshy part, and break it in pieces with a silver knife or fork. Put this in a salad bowl, and sprinkle well with castor sugar. Place the bowl on ice or in a very cold place until the melon is thoroughly chilled, then, just before serving, pour over it a glass of claret or port. PART II JAM MAKING A FEW HINTS ON JAM MAKING Fruit for preserving should be uniformly ripe, sound, and fresh, and it should be picked, if pos- sible, on a dry, sunny morning, and not with the dew upon it. If the fruit be gathered under damp conditions, there is nothing more likely than this to prevent the jam from keeping. Fruit should be made into jam as soon as possible after picking. It must first be seen that it is free from all du^t and dirt, after which it must be picked and all stalks removed. The harder kinds of fruit such as apples, plums, gooseberries, and the like may be washed before being preserved. There are several different ways of making jam, and opinions vary as to which is the best. One method is to boil the sugar and water first, and thus make a syrup to which the fruit is added ; another is to cook the fruit by itself first and then to add the sugar in a crushed or half-melted con- dition ; and a third way is to boil both fruit and. sugar together from the beginning. In the follow- 2 G 466 COOKERY FOR EVERY HOUSEHOLD ing recipes, examples of the different modes of treat- ment are given.

AI-modernized reading of the original text

4 or 5 bananas. I 2 table-sps. castor sugar. 1 lb. raspberries. Peel the bananas and cut them in small thin pieces with a silver knife. Pick the raspberries, mash them with the sugar, and then rub them through a hair or fine wire sieve. Half fill small cups or custard glasses with the bananas, and cover with the raspberry puree. Serve very cold with finger or other fancy biscuits. Notes. — A little orange or lemon juice, or some brandy or liqueur, may be sprinkled over the bananas before pouring on the puree, and a little whipped cream may be put on the top of the cups. Other fruits, such as strawberries, red or black currants, or apricots may be used instead of the raspberries. 2108. Orange and Banana Salad 3 oranges. 3 bananas. 2 table-sps. desiccated cocoanut. 1 tea -cupful loaf sugar. 1 tea-cupful water. Peel the oranges, carefully removing all the white pith, and cut them in very thin slices with a sharp knife. Remove the skin from the bananas and cut them also in slices, using a silver knife to prevent discoloration. Arrange the fruit in a salad dish, sprinkling over each layer a little of the cocoanut. Put the sugar and water into a saucepan, and boil them together at least 10 minutes. Skim if necessary and allow them to cool. Then pour this syrup over the fruit, and place in a very cool place until wanted. Note. — Other kinds of nuts, finely chopped. Take a nice ripe watermelon, cut it in quarters, and remove all the seeds. Then take all the red fleshy part, and break it in pieces with a silver knife or fork. Put this in a salad bowl, and sprinkle well with castor sugar. Place the bowl on ice or in a very cold place until the melon is thoroughly chilled, then, just before serving, pour over it a glass of claret or port. JAM MAKING A FEW HINTS ON JAM MAKING Fruit for preserving should be uniformly ripe, sound, and fresh, and it should be picked, if possible, on a dry, sunny morning, and not with the dew upon it. If the fruit be gathered under damp conditions, there is nothing more likely than this to prevent the jam from keeping. Fruit should be made into jam as soon as possible after picking. It must first be seen that it is free from all du^t and dirt, after which it must be picked and all stalks removed. The harder kinds of fruit such as apples, plums, gooseberries, and the like may be washed before being preserved. There are several different ways of making jam, and opinions vary as to which is the best. One method is to boil the sugar and water first, and thus make a syrup to which the fruit is added ; another is to cook the fruit by itself first and then to add the sugar in a crushed or half-melted condition ; and a third way is to boil both fruit and. sugar together from the beginning. In the follow- 2 G ing recipes, examples of the different modes of treatment are given.

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