Add
cinnamon, 1/4 cup of raisins and 1 tablespoonful of butter. When done,
remove to a platter. Add some brown sugar, lemon-juice and chopped
parsley to the sauce; let boil and pour over the fish. Serve cold.
Garnish with parsley.
20.--Compote de Bannanes.
Peel 1 dozen bananas and cut them in halves. Then cook 1/2 cup of
water with 1/2 pound of sugar; let boil ten minutes; then add the
juice of a lemon; let cook. Add the sliced bananas to the hot syrup
and stew slowly until done. Remove the bananas to a dish and pour over
the syrup. Serve very cold for dessert.
21.--English Peach Pie.
Make a rich pie-crust and let bake until done. Peel and chop some
peaches and mix with sugar to taste. Fill the pie with the peaches;
let bake. Whip 1 cup of rich cream with pulverized sugar and flavor
with vanilla. Spread the cream high over the pie; let get cold
and serve.
22.--Bean Polenta (ITALIAN).
Cook 2 cups of white dried beans with salt and pepper until very soft;
press through a colander. Fry 1 onion in 2 tablespoonfuls of butter
until brown; mix with the beans. Add 1 tablespoonful of vinegar, 1
teaspoonful of made mustard, some lemon-juice and 2 tablespoonfuls of
molasses. Let all get very hot and serve with pork roast.
23.--French Almond Pudding.
Take 1/2 pound of almonds and pound in a mortar. Mix with 6 yolks of
eggs and a cup of sugar, 1 tablespoonful of lemon-juice, 1
tablespoonful of brandy, 3 slices of stale cake-crumbs and the whites
of the eggs beaten stiff.
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