89. Banana Cheese

Take a dozen ripe bananas, skin them, and mash them up with a cup of cream of wheat and a cup of sugar; also add a tablespoonful of butter and a little cinnamon. Cook slowly for about three hours in a double boiler. When cold cut as you would cheese. Fine for missionary functions.

90. Carrot Cheese

Boil a pound of carrots until very tender. Then mash them perfectly smooth. Mix with them a pound of sugar, a tablespoonful of butter, and the juice of a large lemon. Also add a few cardamon seeds. Cook over a slow fire until the mixture hardens into a paste. Add a little more butter just before removing from the fire. Press into shallow pans and cut in neat squares or diamonds like fudge.

91. Fruit Cheese

Any fruit may be made into a confection which, in India, is called "cheese." The fruit part first wants to be reduced to a pulp. Then take equal parts of fruit pulp and sugar, with as much butter as you feel you dare use. If you feel that you dare not use any, use crisco with salt. Cook down until it becomes a paste that can be cut with a knife. It must cook very slowly. Sometimes when nearly finished nuts are added. In apricot cheese the kernels are used. They must be blanched and minced. Guava cheese is perhaps the finest, as the flavor improves much with cooking.