BAKED BANANAS

Peel 12 bananas and roll in lemon juice. Put 2 tablespoonfuls
of butter and 2 tablespoonfuls of water into a shallow baking pan
and heat sufficiently to melt butter. Place bananas side by side
in pan and sprinkle lightly with granulated sugar. Bake in slow
oven 10 minutes, covered; then uncovered until cooked through
and a delicate brown, using the liquid that forms to baste with
until gone. Remove carefully to a warm platter, arranging side
by side, spoon fashion. Dust well with powdered sugar, then place
a spoonful of red jelly on the center of each banana.

BUTTERSCOTCH PIE

1 cupful brown sugar 2 eggs
2 tablespoonfuls water 1 cupful Nestle’s Evaporated Milk
1 cupful cold water 14 teaspoonful vanilla

5 tablespoonfuls flour

Bake pastry shell. Boil sugar with 2 tablespoonfuls water
to a thick syrup 5 minutes. Make smooth paste of cold water
and flour. Add to syrup and boil 1 minute, stirring constantly.
Beat egg yolks, add milk and combine with sugar mixture. Cook
over boiling water 10 minutes or until thick enough to drop in
sheets from side of spoon. Add vanilla. Pour into baked pie
shell, cover with meringue, made of the 2 egg-whites and brown
in slow oven. Yield 1 pie.

—Mrs. J. A. Muirson (Powell River)

CUSTARD PIE

Beat yolks and whites of 2 eggs separately, then fold whites
into yolks. Add 2 tablespoonfuls sugar and a heaping teaspoon-
ful of flour well mixed, also a teaspoonful vanilla. Pour into pie
plate lined with crust and fill up with milk. Grate nutmeg on top
and cook in moderate oven until a knife blade will come out clean
when tested in custard. If the milk is scalded and cooled first it
will never fail to give satisfaction. —Mr. Sinclair

CHOCOLATE PUDDING

4 egg yolks beaten very light Pinch salt

1 cupful of sugar 2 teaspoonfuls baking powder

3 tablespoonfuls milk sifted with 1 cup flour

3 tablespoonfuls grated chocolate 4 egg whites beaten very light

3 tablespoonfuls grated chocolate, and folded into above mixture
melted

Put in buttered ring mold and steam 1% hours. Sauce: 4
tablespoonfuls of grated chocolate melted, 6 tablespoonfuls sweet
cream, 6 tablespoonfuls sugar, 1 teaspoonful butter, 1 teaspoonful
vanilla. Boil until soft icing. Turn pudding out on hot platter,
ice and fill center with whipped cream. Serve as hot as possible.

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