The Twin-city housewife

heaping teaspoons flour and two of butter. Sweeten and flavor to taste. When cold add one cup finely chopped almonds. Line a bowl with lady fingers which have been dipped in sherry. Cover with the mixture, add another layer of lady fingers and so on until bowl is filled. Serve ice cold with whipped cream.—Mrs. C. L. Summers. Apple Fripp Press one quart of stewed apples through a colander. Sweeten to taste, and to it add the well-beaten white of one egg. When well mixed stir in one pound finely chopped dates and one-half pound English walnuts also chopped fine. Serve with whipped cream.—Miss Fannie Moseley. Apple Sponge Make good apple sauce and flavor strongly with lemon. Add to each cup of sauce one tablespoon of gelatine measured after being dissolved. Put on ice and when it begins to get firm whip in the whites of three eggs. Put in a mould and set on ice. When hard turn out and serve with whipped cream.—Mrs. W. L. Hobson, Norfolk, Va. Apricot Toast Cut cold biscuits into slices one inch thick and fry in butter a golden brown. In the meantime turn the liquid from one can of apricots into a saucepan, add one tablespoon of powdered sugar and one wine glass of sherry. Place half an apricot on each slice of toast, cut side up, pour the syrup which should have boiled up, over apricots and toast. Place a teaspoonful of sweetened whipped cream in each. —Mrs. H. V. Horton. Banana Dessert Slice bananas, sprinkle with powdered sugar and before it dis- solves squeeze over them the juice of two or three oranges or lemons. Serve with whipped cream.—Mrs. W. S. Martin. | Banana Fritters Mix and sift one cup of flour, two teaspoons of baking powder, one tablespoon powdered sugar and one-fourth teaspoon of salt. Beat one egg until light and to it add one-fourth cup of milk. Combine the mixtures, and add three bananas forced through a sieve, and one tablespoon of lemon juice. Drop by spoonfuls in deep fat and when brown drain on brown paper. Serve with a sauce made as follows: Mix one-half cup of sugar and one tablespoon of corn starch. Stir constantly while adding one cup of boiling water. Bring to boiling point and let simmer five minutes. Remove from fire and add two tablespoons of butter, one and one-half tablespoons of lemon juice, and a few grains of salt. a Sey ae THE TWIN-CITY HOUSEWIFE nee Enna! Baked Bananas Cut bananas into slices half an inch thick. Place in a buttered baking dish a layer of bread crumbs, then a thick layer of the sliced bananas, two tablespoons of sugar, one tablespoon of lemon juice, then a thin layer of bread crumbs, and so on until the dish is full— bread crumbs on top. Bake in a quick oven thirty minutes and serve hot with whipped cream. Banana Float ' Slice a dozen bananas and squeeze over them the juice of one lemon. Make a custard of one cup of milk, one-half cup of sugar, yolks of three eggs and the grated rind of the lemon. Cook in double boiler until smooth and pour over the bananas while hot. When cold cover with a meringue of the beaten whites and one tablespoon of sugar. Bavarian Cream Soak one-half box of gelatine half an hour in one-half cup of cold water. Put one pint of milk on to boil and when it reaches the boiling point add the gelatine and stir until dissolved. Remove from the fire then add three-fourths of a cup of sugar; stir until it begins to congeal then add quickly two teaspoons of vanilla and one pint of whipped cream. Stir carefully. Serve with whipped cream.—Mrs. H. V. Horton. Boiled Custard One quart milk, three eggs, three tablespoons sugar. Beat yolks and sugar together, stir in milk and boil. When cold beat whites to a froth and stir in. If the custard is not sweet enough stir some sugar in the whites.—Miss Kate Hanes.