Banana And Lemon Desserts

Banana Delight

Cut the bananas crosswise one-half inch thick, place on dish and sprinkle over them one tablespoonful of powdered sugar to four bananas, then add the juice of two oranges. Prepare two hours before using and set in a cool place. Woman's Exchange, Los Angeles, Cal.

Banana And Lemon Juice

Slice four ripe bananas in a glass dish and squeeze the juice of a large lemon over them. Then add a gill of ice water and one-half cupful of sugar. Let stand one-half hour in cold place. Delicious in hot weather.

Englataire Hotel, Havana.

Lemon Patties

Grate a loaf of dry bread in a basin, and pour over it one cupful of boiling milk. When cold mix in it the grated peel of two lemons and three well-beaten eggs. Add to this one-fourth pound of butter beaten to a cream with two-thirds of a cupful of powdered sugar. Butter some small cups, fill them with the mixture and bake for twenty minutes in a moderate oven. Turn the patties on a dish, pour over some sauce and serve. Mrs. Mary Baker Fish.

Chocolate Desserts

Chocolate Flappe

Into a double boiler pour a quart of rich milk, stirring into it gradually one cupful of grated sweet chocolate. Boil five minutes, stirring all the while; then pour into a pitcher and add a teaspoonful of vanilla and set on ice. Fill glasses one-half full with crushed ice, lay on top of the ice a teaspoonful of sugar and fill the glasses nearly full with the chocolate. Have ready some stiff whipped cream slightly sweetened. Place a generous spoonful on top of each glass and serve at once.

Mrs. Louise Alden.

Chocolate Profiteroles

Shave into a cup one ounce of chocolate and put the cup into a pan of boiling water. Make a paste the same as for chocolate eclairs, save instead that of one tablespoonful of sugar three must be used. As soon as the paste is cooked beat in the melted chocolate. When cold add the eggs and beat until light. Drop this batter on lightly buttered pans in round cakes, having about a dessert-spoonful in each cake. Bake for about twenty minutes in a moderately hot oven. Serve either hot or cold with whipped cream flavored with vanilla. Heap the cream in the center of a flat dish and arrange the profiteroles around it. Maria Parloa.

Chocolate Mousse

Put a three-quart mold in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mold and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space. Whip one quart of cream and drain it in a sieve. Whip again all the cream that drains through. Put in a small pan one ounce of chocolate, three tablespoonfuls of sugar and one of boiling water and stir over a hot fire until smooth and glossy. Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the whipped cream. Pour the chocolate in a thin stream, into the cream, and stir gently :until well mixed. Wipe out the chilled mold and turn the cream into it. Cover and then place a little ice lightly on top. Wet a piece of carpet in water and cover the top of the pail. Set away for three or four hours; then take the mold from the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.

Maria Parloa.

Orange Desserts

Frosted Orange

Crush three or four ounces of doubly-refined sugar to powder. Pour over it a few drops of strawberry juice and move the sugar about with the fingers until it is equally colored, then put the dish near the fire until it is quite dry. Peel one-half dozen ripe oranges, free them entirely from the thick white skin and thready parts but be very careful not to pierce the fruit itself. Roll the oranges in the colored sugar, arrange them neatly on a dish and garnish with sprigs of myrtle. Mrs. L. P. Choate.

Orange Ambrosia

Take as many oranges as desired, cutting off the tops; remove the juice and pulp and cut points around the edge of the opening. Mix the juice with shredded cocoanut and fill in the orange shells again putting a layer of cocoanut over the top. This makes a delightful ambrosia and a pretty-looking dessert for any light repast. C. W. Hamilton.

Orange Honey

Stir two eggs into one-half pound of granulated sugar, add juice of two oranges and grated rind of one and butter size of a walnut. Cook over a slow fire, stirring constantly, till thick and clear like honey; then pour into custard cups which have had cold water in them, and set in the ice-box to cool. Serve with cream custard. Mrs. Minnie Jewel.

Orange Vol-Au-Vent

Roll into a thin sheet some rich puff paste. Cut out an oval piece and three rims to fit (see colored illustration). When baked spread the edges lightly with orange preserve or meringue, and press the rims one above the other on the oval piece. Decorate with meringue, return to a moderately heated oven for about five minutes, then fill the center with fresh sliced oranges well sugared. Mrs. Marion Lovewell.