The Henderson cook book

melted butter, 5 bananas, cut in quarters, 2 tablespoons wine, 2 tablespoons powdered sugar. Remove the skins from the bananas, cut in halves lengthwise, then across. Place in a shallow dish, pour over the wine and sprinkle with the sugar ; cover and stand Yo hour. Sift together thoroughly the flour, baking powder and salt. Add the milk gradually, then the butter, yolks of the eggs beaten until thick, and the whites of the eggs beaten to a stiff froth. Drain the bananas, dip in the batter and fry in hot fat. Drain on brown paper, sprinkle with sugar and serve as an entree or with a wine sauce for dessert. FRUIT FRITTERS. Mix and sift 1 cup of flour, 2 teaspoons baking powder, 1 tablespoonful powdered sugar and 14 teaspoon salt. Beat 1 egg till light and to it add % cup of milk; combine the two mixtures and add either pineapple, bananas or apples ; cut in small pieces. Drop in spoonful into boiling fat and when brown drain on brown paper. Serve with powdered sugar or with the following sauce : Mix ^ cup of sugar and 1 tablespoon cornstarch ; stir constantly while adding 1 cup of boiling water. Bring to boiling point and let simmer 5 minutes. Remove from fire and add 2 tablespoonsful butter, IV2 tablespoonsful of lemon juice and a few grains of salt. — Mrs. Andrew Davis. FANCY SANDWICHES FOR, AFTERNOON TEAS. The bread for sandwiches should be cut as thin as possible from loaves baked in covered pans. Bread one day old or even a little older will answer the purpose better, because it does not crumb in the cutting as fresh bread does. When sandwiches are not served immediately after making wrap in damp napkins to keep fresh. The butters used for sandwiches are generally mustard butter, anchovy butter and foie-gras butter. Mustard butter is butter mixed well with salt, red pepper and mustard. For Anchovy Butter add a little essence of anchovy to it; and for foie-gras butter take same quantity of butter as foie-gras, pound them together and press through sieve. When meats and poultry are used spread mustard butter on the bread. For game use foie-gras butter, and anchovy butter for fish. CAVIAR SANDWICH. Spread bread over with mustard butter and a layer of caviar on top. Cut desired shape, serve with these sandwiches on nice leaves of lettuce ; arrange nicely on separate dish, 1 leaf with the finely chopped yellow of the egg, 1 leaf with very finely cut onions and 1 leaf with finely chopped chives. Serve also lemons or limes ; cut either in half or quarter pieces. CLUB SANDWICH. Butter a slice of toast and cover with thin slices of bacon cooked until crisp. Next place on this thin, very thin, slices of chicken breast meat, very thin slices of tomato, a piece of cucumber pickle, a lettuce leaf on top and a generous spoonful of mayonnaise dressing. Cover with another freshmade slice of toast and serve at once. SARDINE SANDWICH. One can boneless sardines mashed. Add juice of V2 lemon, enough mayonnaise dressing to make a smooth paste. Spread between thin layers of bread. Put thin slices of cucumbers that have previously been put into French dressing on sardines. TURKEY AND TONGUE SANDWICH. Cut the white meat of turkey very thin, also the tongue. Arrange slices of both on mustard-buttered slices of bread. Cover and trim, cut in square or diamond shape. SCRAPED CHICKEN SANDWICH.