Raisins And Bananas

Peel bananas and scrape off the outer stringy portion, place in a baking dish and sprinkle with lemon juice. Take 1/2. cup of sugar, 1 1/2 cups of water and 1 cup seedless raisins, cook about 5 minutes; pour over bananas, place in a moderate oven and bake until bananas are tender. Serve hot or cold from the dish in which they were baked.

Stuffed Peaches, Pears Or Apricots

Use canned or fresh fruit. Set each half of fruit in an individual serving plate round side next to plate. Put a spoonful of raspberry jam in the center of each half. Cover the top with sweetened whipped cream or an uncooked meringue. If canned fruit is used cook the juice down to a thick syrup, chill and pour around the fruit.

Uncooked Meringue

1 egg, white beaten until very dry.

3 tablespoons powdered sugar. 1/2 teaspoon vanilla flavoring.

To the beaten egg whites add 1 tablespoon of sugar and beat well; add 1 more tablespoon of sugar and continue beating. Then fold in the last of the sugar and the flavoring. Pile on top of fruit.

Fruit Gup

1 cup cooked figs cut into small pieces. 1 cup cooked or fresh peaches cut into dice.

6 marshmallows cut in quarters.

Mix thoroughly and let stand for at least 1 hour before serving. Garnish with whipped cream.

Cabinet Pudding

Take left-over slices of cake. Cut into finger length strips and place a layer of cake in a baking dish. Cover with a layer of raisins, then another layer of cake until dish is filled. Pour over the baked custard mixture, set in a pan of hot water and bake in a moderate oven until firm in the center.

Sweet Short Cakes

First Part:

2 eggs.

1 cup sugar.

2 cups flour.

2 teaspoons baking powder. 1/2 cup milk or water. 1/3 cup melted shortening. 1 teaspoon vanilla. 1 teaspoon lemon.

Second Part:

1 cup whipping cream.

2 tablespoons powdered sugar. Fruit.

Sift dry ingredients in first part, except sugar; beat eggs until very light, add sugar gradually, beating with egg-beater. When creamy, add dry ingredients alternately with liquid, mixing well. Add flavoring and melted shortening. Bake in two layers in a rather hot oven. Cool. Just before serving beat cream and add sugar. Spread 1/2 of the cream over one layer and cover with drained cooked . fruit or sweetened berries. Place on the second layer, cover with remaining cream and arrange fruit in even rows over the top. Sprinkle with powdered sugar.