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Fruit Deserts

APRICOT PUDDING

1 tin of apricots
 
6 sponge cakes
 
1/2 pint of milk
 
2 eggs

Put the apricots into a saucepan, and let them simmer with a little sugar for 1/2 an hour; take them off the fire and beat them with a fork. Mix with them the sponge cakes crumbled.

Beat the eggs up with milk and pour it on the apricots. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. Turn out; serve either hot or cold.

APRICOT SOUFFLE

No more attractive as well as delicious dessert can be prepared than apricot souffle.  The apricots are just tart enough to give it a very pleasing flavor.

2 Tb. butter

4 Tb. flour

1/3 c. sugar

Pinch of salt

1 c. scalded milk

3 eggs

1/2 tsp. vanilla

1 can apricots

Melt the butter, add the flour, sugar, and salt, and stir in the hot milk. Bring this mixture to the boiling point.

Separate the yolks and whites of the eggs. Beat the yolks until they are thick and lemon-colored, and then pour the hot mixture over them, stirring constantly to prevent the eggs from curding.

Beat the whites until they are stiff, fold them into the mixture, and add the vanilla. Place the apricots without juice in a layer on the bottom of the buttered baking dish, pour the mixture over them, and bake for 45 to 60 minutes in a hot oven, when it should be baked through and slightly brown on top.

Remove from the oven and serve with the sirup from the apricots. Whipped cream may also be added if desired.

BAKED BANANAS

If bananas are to be cooked, they can be made very appetizing by baking them with a sirup made of vinegar, sugar, and butter.

When prepared in this way, they should be cut in two lengthwise, and then baked in a shallow pan.

6 bananas

2 Tb. butter

1/3 c. sugar

3 Tb. vinegar

Remove the skins from the bananas, scrape the surface and cut them in half lengthwise. Arrange the halves in a shallow pan.

Melt the butter and mix it with the sugar and the vinegar. Pour a spoonful of the mixture over each banana and then set the pan in the oven. Bake in a slow oven for about 20 minutes, basting frequently with the remainder of the sirup during the baking.

Remove from the oven and serve hot.

BANANA FRITTERS

Delicious fritters can be made with bananas as a foundation. The accompanying recipe, if carefully followed, will result in a dish that will be appetizing, especially to those who are fond of this fruit.

4 bananas

1 Tb. lemon juice

1/2 c. flour

2 Tb. sugar

1/4 tsp. salt

1/3 c. milk

1 egg

1 Tb. butter, melted

Powdered sugar

Remove the skins from the bananas, scrape them, and cut them once lengthwise and once crosswise. Sprinkle the pieces with the lemon juice.

Make a batter by mixing and sifting the flour, sugar, and salt. Stir in the milk gradually, and add the yolk of the beaten egg and the melted butter. Lastly, fold in the beaten egg white.

Sprinkle the bananas with powdered sugar, dip them into the batter, and fry in deep fat until brown. Sprinkle again with powdered sugar and serve.

BREAD AND FRUIT PUDDING

Line a pudding-basin with slices of bread from which the crust has been removed. Take care to fit the slices together as closely and neatly as possible.

Stew any juicy fruit in season with sugar to taste. Do not add water. (Blackcurrants or raspberries and redcurrants are best for this dish.)

When done, fill up the basin with the boiling fruit. Top with slices of bread fitted well in. Leave until cold. Turn out and serve.

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