Talce 7 bs. American apples ; pare, core, and put them into cold water to preserve the colour. Take weight for weight of crystallized sugar✪ Ginger Apples. Put \ jDint water to the lb. of sugar on fire, and let it come to the boil. Then put in ajiples and f lb. whole ginger. Let them boil till they become transparent — nearl}’ an hour on a pretty quick fire. Divide apples in quarters. OR, Boil sugar till quite clear ; put in the fruit, boil for 20 minutes. Then put in 2 oz. essence of ginger, boil other 10 minutes. Put in 2 more oz. of ginger, and boil till fruit is quite transparent. Apricot Cream. oz. gelatine dissolved in 1 gill milk. Whip to stiff froth, 1 gill double cream. Take‘|- tin apricots. Cut apricots in small pieces, add 1 tablespoon of the syrup and 1 dessertspoon castor sugar✪ Apricot Cream. Mix apricots and sugar with the cream, then add the gelatine and milk. Pour into mould and set. Baked Bananas. Take 3 bananas weighing 1 lb.✪ Baked Bananas Bake them 20 minutes, and serve hot. The nourishment in them is equal to 6 lbs. of bread. They are perfectly digestible, and the most easily assimilated of all fruits. TRIED FAVOURITES COOKERY . J'’ .V Banana Cream. 10 Bananas, 1 tablespoonful Castor Sugar, 1 oz. Gelatine, 2 O, , Cream, i pint Milk✪ Banana Cream. Peel bananas and pass throngn a sieve. Add sugar an cream. Soak gelatine in 2 tablespoonfuls cold water, and, solved add it to milk, and let it just come to the boil. Tlien . to the cream and bananas and mix lightly. Turn into a mould and set in a cool place. Wlien set, turn out and put the oranges (cut in thin slices) round and servo. Bana.na Cream (2). Cut bananas in small circles, place in glass dish, .scatter castor sugar over and a few drops vanilla. Make thin custard with 2 eggs and pint milk✪ Banana Cream (2) and pour over tepid. Whisk I pint cream stiff and pile in little rough lieaiis over. Bananas and Custard. Allow one banana to each person, and a pint of good rich custard✪ Bananas and Custard to every 5 bananas. Kemovo skin and split bananas lengthwise. Spread each half with strawberry ja.m, or any jireserve preferred, and lay the halves together again. Arrange neatly in glass dish, and pour custard over. Serve cold. Banana and Orange Cream. 1 Biinanas, 2 Oranges, 1 tablespoon of I’owilered Vegetable Gelatine, 2 table- epoonfuls Lemon* Juice, 1 teacup Castor Sugar, J pint Cream. Soak gelatine in ^ cup cold water overnight, and next morning dissolve it in the same quantity of boiling water. Peel bananas and rub through sieve, add juice and pulp of oranges and lemon juice and sugar. Mix all well, and add gelatine. Set in cool place till it begins to stiffen. Whip cream stiff and stir all together. Put into wetted mould. Banana and Prune Jelly. J bo.x of Gelatine, 4 Bananas cut in cubes, i cup of Cold Water, I cup of Sugar, i lb. Prunes, 2 cup of Lemon Juice, Boiling Water. Soak prunes overnight, then cook in water to cover until tender. Drain, remove stones and cut in pieces. Soak gelatine in the cold water, add enough lx)iling water to the hot prune liquid to make one pint, and pour over soaked gelatine, and strain the whole over the banana slices. Heat to the scalding point, add sugar, lemon juice, and pieces of prunes. Stir, but without crushing the bananas, until sugar is dissolved. Turn into mould and set aside to become firm. When cold, turn out and serve with whiiJped cream. Banana Pudding* (Uncooked). ✪ Banana and Orange Cream

AI-modernized reading of the original text

Take 7 lbs. American apples ; pare, core, and put them into cold water to preserve the colour. Take weight for weight of crystallized sugar. Put 1 pint water to the lb. of sugar on fire, and let it come to the boil. Then put in apples and 1 lb. whole ginger. Let them boil till they become transparent — nearl}’ an hour on a pretty quick fire. Divide apples in quarters. OR, Boil sugar till quite clear ; put in the fruit, boil for 20 minutes. Then put in 2 oz. essence of ginger, boil other 10 minutes. Put in 2 more oz. of ginger, and boil till fruit is quite transparent. Apricot Cream. 1 oz. gelatine dissolved in 1 gill milk. Whip to stiff froth, 1 gill double cream. Take 1 tin apricots. Cut apricots in small pieces, add 1 tablespoon of the syrup and 1 dessertspoon castor sugar. Mix apricots and sugar with the cream, then add the gelatine and milk. Pour into mould and set. Baked Bananas. Take 3 bananas weighing 1 lb. Bake them 20 minutes, and serve hot. The nourishment in them is equal to 6 lbs. of bread. They are perfectly digestible, and the most easily assimilated of all fruits. [illustration: TRIED FAVOURITES COOKERY] .V Banana Cream. 10 Bananas, 1 tablespoonful Castor Sugar, 1 oz. Gelatine, 2 oz. Cream, 1 pint Milk. Cream, i pint Milk. Peel bananas and pass through a sieve. Add sugar an cream. Soak gelatine in 2 tablespoonfuls cold water, and, when dissolved add it to milk, and let it just come to the boil. Tlien . to the cream and bananas and mix lightly. Turn into a mould and set in a cool place. Wlien set, turn out and put the oranges (cut in thin slices) round and servo. Bana.na Cream (2). Cut bananas in small circles, place in glass dish, .scatter castor sugar over and a few drops vanilla. Make thin custard with 2 eggs and pint milk and pour over tepid. Whisk I pint cream stiff and pile in little rough heaps over. Bananas and Custard. Allow one banana to each person, and a pint of good rich custard to every 5 bananas. Remove skin and split bananas lengthwise. Spread each half with strawberry ja.m, or any preserve preferred, and lay the halves together again. Arrange neatly in glass dish, and pour custard over. Serve cold. Banana and Orange Cream. 1 Bananas, 2 Oranges, 1 tablespoon of I’owilered Vegetable Gelatine, 2 tableepoonfuls Lemon Juice, 1 teacup Castor Sugar, J pint Cream. Soak gelatine in ^ cup cold water overnight, and next morning dissolve it in the same quantity of boiling water. Peel bananas and rub through sieve, add juice and pulp of oranges and lemon juice and sugar. Mix all well, and add gelatine. Set in cool place till it begins to stiffen. Whip cream stiff and stir all together. Put into wetted mould. Banana and Prune Jelly. 1 box of Gelatine, 4 Bananas cut in cubes, i cup of Cold Water, I cup of Sugar, i lb. Prunes, 2 cup of Lemon Juice, Boiling Water. Soak prunes overnight, then cook in water to cover until tender. Drain, remove stones and cut in pieces. Soak gelatine in the cold water, add enough boiling water to the hot prune liquid to make one pint, and pour over soaked gelatine, and strain the whole over the banana slices. Heat to the scalding point, add sugar, lemon juice, and pieces of prunes. Stir, but without crushing the bananas, until sugar is dissolved. Turn into mould and set aside to become firm. When cold, turn out and serve with whipped cream. Banana Pudding* (Uncooked).

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Ginger ApplesApricot CreamBaked BananasBanana CreamBanana Cream (2)Bananas and CustardBanana and Orange CreamBanana and Prune JellyBanana Pudding (Uncooked)

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