25 to 50 bananas 1 quart Sultana raisins 1 1/2 quarts water 3/4 quart corn syrup

9 tablespoons cornstarch I tablespoon salt 3/4 cup lemon juice or strong vinegar

Peel bananas, removing all coarse threads; place side by side in baking dishes. Wash raisins, add water, and simmer half an hour or longer, replenishing water as it evaporates; there should be one and one-half quarts when done. Mix cornstarch, salt, and a little cold water which has been saved out. Add boiling raisin water and syrup, boil two minutes; add vinegar or lemon juice, bring to boil, and pour over bananas. Bake in hot oven thirty minutes, or until bananas are done. Serve as dessert. The bananas may be baked separately, and sauce poured over them when served. In that case, boil sauce five minutes.

The number.of bananas depends upon size; there should be the equivalent of a small banana to each person.