Baked Bananas (2)

Pull one narrow strip of skin down the entire length of each one of six bananas, and lay it back in place again. Place the bananas in a shallow baking-dish and bake in a moderate oven 20 minutes, or until the bananas are entirely soft. Serve in the skins to preserve all the juice. This is the best way to give bananas to children.

Bread And Butter Pudding With Whipped Cream

Butter a round pudding-dish. Have slices of stale bread, butter them generously. Cut them in squares 2 inches across and arrange a layer in the bottom of the dish. Sprinkle with raisins and currants that have been well washed in several waters. Add another layer of the bread and butter, and repeat until the dish is full. Then pour over it a custard made from 2 well beaten eggs, 1 pint of milk, and sugar to taste, seasoned with ground nutmeg. Dot the top of the pudding over with small pieces of butter, stand in a basin of water in a hot oven and bake until the top is brown. Serve hot with whipped cream which may be slightly flavored with vanilla, or if preferred with plain cream, unsweetened and unflavored, or simply with hard sauce or soft butter.

Bread Puddings

Stale crumbs

Plain 1 c.

Lemon

1c

Chocolate 1 c.

Brown

Stale crust crumbs

1 c.

Milk

2 c.

2 c.

2 c.

2 c.

Egg

1 or 2 yolks

1 or 2 yolks

I or 2 yolks

Sugar

3tb.

3 or 4 tb.

8 tb.

Molasses

1/2 c.

Salt

1/2 t.

1/2 t.

1/2 t.

1/2 t.

Fruit

1/2 c.

Lemon

I rind

Spices

1/4 t.

Chocolate

1 oz.

Soak crumbs and milk from 1 to 2 hours or until crumbs are soft - if milk is hot it will take shorter time. Beat egg with sugar and salt, and to it add the soaked crumbs. Put in a buttered dish, into a moderate oven, and bake 30 to 40 minutes, or until a knife comes clean from the middle of the pudding.

Serve plain bread pudding with chocolate sauce or frosting fruit sauce.

Serve lemon bread pudding with frosting lemon sauce.

Serve chocolate bread pudding with vanilla sauce.

Serve brown bread pudding with caramel sauce.