The new banana.

Date:
[1931]
Catalogue details

Licence: Public Domain Mark

Credit: The new banana. Source: Wellcome Collection.

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    Banana Mousse 1 egg 3 tablespoons sugar 1 tablespoon flour 1 cup milk Salt 1 teaspoon vanilla 1 cup banana pulp 1 cup cream whipped, or 1 cup evaporated milk, whipped Beat egg well. Add sugar, stir in flour and milk, and stir over hot water until thick. When cool, add salt, vanilla, crushed banana, whipped cream (or whipped evaporated milk), and blend well. Freeze in automatic refrigerator (or pack in salt and ice) about three hours, or until set. (To whip evaporated milk, scald, chill well, beat until stiff.) Banana-Apricot Mousse 1 cup banana pulp (2 bananas) 34 cup apricot pulp 3 tablespoons lemon juice (1% lemon) 14 cup apricot juice 4 cup powdered sugar Salt 1 cup cream or evaporated milk Mash bananas with a silver fork. Press canned apricots through a sieve and stir in banana pulp. Add lemon juice, apricot juice, sugar and salt, and beat well. Whip cream or milk and fold into the first mixture. Freeze in automatic refrigerator (or pack in salt and ice) until set. Banana Ice Cream 4 eup banana pulp V6 cup sugar Salt 2 tablespoons lemon juice 11% cups light cream Crush bananas. Add sugar, salt and lemon juice. Stir cream into mixture. Freeze with 8-1 ice and salt mixture. This makes 34 quart of banana icecream, or four to six portions. t Golden Loaf 12 marshmallows 2 tablespoons pineapple juice 4 cup whipped cream 6 lady fingers 3 tablespoons crushed pineapple 2 bananas Heat the pineapple juice and marshmal- lows until dissolved. Remove from fire and beat until cool. Add whipped cream and beat again. Line automatic refrigera- tor tray with the lady fingers, then the crushed pineapple, then the beaten mix- ture. Freeze from 2 to 3 hours, until set. When frozen, remove to a plate, cover with whipped cream, and garnish with slices of ripe banana. * Banana Charlotte Line sherbet glasses with lengthwise quar- ters of bananas arranged to represent lady fingers. Fill center with diced ba- nanas. Top with a spoonful of whipped cream, and add a red or green cherry, mint leaves, or other colorful decoration. Banana Charlotte is a hurry-up dessert that has all the effectiveness of a “company” dish. e Banana Cream Cake Sponge cake Cream custard filling Bananas Powdered sugar Whipped cream Split a sponge cake and cut into squares. Spread the lower layer with custard cream filling (see recipe for banana pie), Seventeen
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