The home cook book

Peel first, then mash with a wooden punch stick or with a silver fork three ripe bananas. Add three tablespoons of sugar and afterward the whites of three eggs beaten to a stiff froth. Put in a buttered baking dish and set in a wellheated oven for ten to fifteen minutes. Serve hot with cream as a sauce. Other fruits, such as peaches, soft apples, prunes, dates, etc., may be used instead of bananas for such a souffle. But fruits with a fibre, tough skin, or any harsh ingredient should be put through a sieve before adding the sugar and beaten whites. BARLEY JELLY Put a cup of pearl barley in a quart of cold water and bring to boil. Pour off the water, add another quart, and simmer gently over a slow fire for three hours, stirring frequently. Strain, sweeten to taste with white sugar and the juice of a lemon; add quarter of an ounce of isinglass dissolved in a little water, and pour into a mold. BAVARIAN CREAM Scald two cups of thin cream, and pour it slowly over one tablespoon of granulated gelatine, which has been dissolved in half a cup of cold water. Add the slightly beaten yolks of two eggs. Put in a double-boiler and cook till the mixture coats the spoon. Put through a strainer. When cold add one cup of whipped cream, the whites of the two eggs beaten very stiff, and one teaspoon of vanilla. Pour into a mold and leave on ice for three hours. Serve with a boiled custard or with whipped cream. This cream may be flavored with coffee, chocolate, or fruit juice. You may add to it chopped nuts, mashed bananas, macaroons, strawberries, or candied cherries. BOILED BLACKBERRY PUDDING Mix through one quart of flour one teaspoon of cream of tartar and one teaspoon of salt, three beaten eggs, one pint of milk, and one teacup of sugar. Add half a teaspoon of soda dissolved in cold water and two quarts of blackberries. Mix all together. Add more flour to make the batter stiff enough for a spoon to stand up in it, as the berries will thin the batter. Grease a pudding cloth (a square piece of unbleached muslin is best) lightly with lard. Sprinkle flour over it. Lay the cloth over a colander and pour in the pudding. Tie it, leaving a little room for the pudding to swell. Put in a pot of boiling water. Fasten the ends of the pudding cloth with the cover of the pot. Set a weight or a flatiron on it. Keep the pudding covered with water and boil hard without stopping for two hours. When done, turn it out on a large plate, and serve with hard sauce. CHARLOTTE RUSSE Upon the bottom of a mold lay a sheet of white paper and about the sides range lady-fingers close together. To make 'WMM Charlotte Mold the filling, dissolve two teaspoons of gelatine in quarter of a cup of cold water. Add a pint of hot milk and threequarters of a cup of sugar. As it cools stir in a teaspoon of vanilla, a pint of cream whipped to a froth, and lastly the beaten whites of two eggs. Pour into the mold and set in the ice-box for an hour or two while it stiffens. Serve by tipping the mold upside down, slipping out the contents, and decorating the top of the charlotte with powdered lady-fingers, a puff of cream, candy, or candied fruit.