Banana Charlotte

6 bananas, 1/2 oz. gelatine, 2 egg whites, 1/4 cup castor sugar, 1 cup milk, 2/3 cup sugar, 1 tablespoon lemon juice, 1/2 cup whipped cream and 12 sponge fingers.

Soak the gelatine in a little cold water. Beat the egg whites slightly, add the castor sugar, and gradually pour on the milk after being brought to boiling point. Cook over hot water until it thickens, then add the gelatine and sugar, stir until the gelatine is thoroughly dissolved, then put in a cold place or on ice until it begins to set, then add the bananas mashed to a pulp and lemon juice. Stir until the mixture begins to thicken, then fold in the whipped cream. Line a plain mould with sponge fingers trimmed to fit the mould, turn in the mixture carefully and leave till set.

Banana Sponge

4 sheets gelatine, soaked in 1/4 cup water; bananas; 1/2 lemon; 1 cup sugar; 2 eggs.

Press enough bits of banana through a ricer to fill a cup, stir and cook the cup of pulp, the juice of lemon, and sugar over the fire until boiling throughout, then add the gelatine, let cool, and when beginning to set mix in the whites of eggs, beaten dry. When cold enough to hold its shape, turn out into a glass dish and decorate with whipped cream or with nuts, chopped fine.