Baked Bananas, Sultana Sauce

¾ cup of sultana raisins 1 cup or more of boiling water 1 cup of sugar

2 teaspoonfuls or more of corn starch

1 teaspoonful of butter 1 teaspoonful of vanilla or 3 tablespoonfuls of sherry 8 bananas

Pull down a section of a banana skin, then loosen the pulp from the rest of the skin; remove all coarse threads and replace the fruit in its original position in the skin. Set the bananas in an agate pan into the oven to cook until the skin is blackened and the pulp is soft. The length of time needed will depend on the heat of the oven, probably about twenty minutes, in a moderate oven. At least an hour before serving set the cleaned raisins to cook in the boiling water, adding water as needed. Mix and sift together the sugar and cornstarch and stir these through the raisins and water; stir until boiling, then let simmer ten minutes and add the butter and flavoring. Remove the bananas from the skin to a hot plate (they may be coiled in a half circle). Pour over the sauce and serve at once.

Baked Bananas, Claret Or Currant Jelly Sauce

Bake the bananas as in the preceding recipe, and dispose on small individual plates. Pour over either claret or currant jelly sauce.

Baked Bananas

Peel and remove coarse threads from six or eight bananas and set them, side by side, in an agate baking pan in which two tablespoonfuls of butter have been melted; sprinkle with half a cup of sugar and the juice of one lemon. Bake from thirty to sixty minutes. When baked the fruit will be tender and the sauce thick and red. Set the bananas in a half circle on individual dishes and pour the sauce over them. Turn the bananas once or twice during cooking.

Banana Croquettes

Remove the skin and coarse threads from the bananas, and trim off the ends, that the pulp of each may simulate a cylindrical-shaped croquette. Egg-and-bread crumb and fry in deep fat. Serve with claret, wine or currant jelly sauce.

Cranberry Sauce

Boil two cups of water and one cup and a half of sugar ten minutes; add three cups of berries, let boil one minute, then draw to a cooler part of the range to simmer twenty minutes. This sauce is at its best the day after cooking.

Apple Rings For A Garnish

Core and pare the apples; cut from the center of each two or three slices nearly half an inch in thickness. Have a cup of sugar and a cup of water boiled to a syrup; in this cook the slices, turning often to avoid spoiling the shape.

Rhubarb Cooked With Sultana Raisins

Pick the stems from one-third a cup of sultana raisins. These raisins are small, light or dark colored and seedless. Add a cup of boiling water and let cook until the water is reduced to two or three table-spoonfuls. Peel and cut into half-inch lengths enough rhubarb to make one pint; add to the raisins with one cup of sugar, cover and let cook very slowly until the rhubarb is tender.

Blushing Apples, With Orange Sauce

Select eight bright red apples. Wipe the apples carefully and remove the cores. Set to cook in boiling water, turning as needed, to cook the apples uniformly on all sides. When done remove to a plate and with a sharp knife cut through the skin on two sides of the apples, remove the skin and with a teaspoon scrape the inner side of the skin to remove from it all red pulp. Return this red pulp to two sides of the apples, thus causing them to have the appearance of blushing. In the mean time cook the grated rind and juice of two oranges, the juice of half a lemon and one cup of sugar to a syrup. Pour the syrup over the apples and serve at once. The apples and syrup may also be reheated for serving.

Chantilly Apple - Sauce With Horseradish

Cook about five apples, neatly pared and cored, in as little water as possible, pass them through a fine sieve and add one-fourth a cup, each, of sugar and fresh-grated horseradish. Mix thoroughly and set aside to become cold. When cold and ready to serve, fold in an equal bulk of whipped cream. Serve with dishes made up of young ducks or goslings.