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April 14th – Banana Fritters

1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml
1 US tsp = 0.83 UK tsp
1 US tblsp = 0.83 UK tblsp
1 US Ib = 1.2 UK lb = 19.2 oz = 454g

8 bananas

1 cup flour
2 eggs, separated into yolks and whites
2/3 cup cold water
tablespoon olive oil
teaspoon baking powder

butter (for frying in)

powdered sugar for dusting

Make a French Fritter Batter by placing the cup of flour into a bowl, adding the two beaten yolks and gradually add the cold water, stirring al the while. This should make a smooth but liquid paste, able to stick to the bananas.

Add the olive oil, baking powder and beaten egg whites and mix carefully.

Chop the bananas and cover them in the batter. Drop them into hot butter (or other frying oil) and fry until a bright gold colour. Drain, sprinkle with powdered sugar and serve.

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April 13th – Half Hour Pudding

1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml
1 US tsp = 0.83 UK tsp
1 US Ib = 1.2 UK lb = 19.2 oz = 454g

1 1/2 pints milk
Stale bread
1 egg
1 teaspoon sugar
butter
salt
nutmeg
1 teaspoon cream of tartar
1/2 teaspoon soda
1/2 cup currants
Any sweet sauce

Boil the milk and soak as much stale bread as the milk will soften. Stand for ten minutes.

Add the unbeaten egg, sugar, a little butter, salt and nutmeg, the cream of tartar and soda and beat all well together with some of the milk. Add the rest of the milk and stir in the currants, after dusting them in a little flour.

Pour into a buttered bowl and steam for half an hour.

Serve with a sweet sauce.

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April 12th – Boiled Fruit Pudding

1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml
1 US tsp = 0.83 UK tsp
1 US Ib = 1.2 UK lb = 19.2 oz = 454g

1 quart crushed wheat
1 teaspoon cinnamon
1/2 teaspoon crushed cloves
2 cups sugar
2 eggs
1/2lb finely chopped suet
1 teaspoon cream of tartar
1/2 teaspoon soda
1/4 cup molasses
1/2 lb raisins
2 teaspoons extract of lemon

Mix all of the above and boil for 2 hours

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April 11th – Charlotte Russe

1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml

1/2 Box Gelatine
1/4 Cup Cold Water
1 Cup Milk
1 Cup Granulated Sugar
1 Egg
1 Teaspoon Vanilla
1 Pint Cream

Cover the gelatine in the cold water and leave to soak for half an hour. Dissolve the gelatine over a bain-marie.

Scald the milk, add the sugar and stir until it is dissolved and the milk looks bluish. Lightly beat the egg and add to the milk, stirring continuously. Remove from the heat and add to the gelatine. Stir again.

Flavour with the vanilla and stand to cool.

Whip the cream, add to the custard and pour into a wetted mould and leave to cool and set.

When ready, turn out and sprinkle with crushed macaroons.

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April 9th – Sponge Pudding

How easy is this?

Dried Currants – enough to suit

Sponge cakes of your choice – enough to suit

Wine – enough to soak the cakes

Rich custard – enough to suit

Line a pudding basin with currants then fill to 3/4 full with the sponge cakes soaked in wine and pour the cold custard over to fill the basin. Cover and boil for an hour. Serve hot with more custard.

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April 6th – Washington Pie

3 Eggs

1/2 Cup of Light Brown Sugar

1 Teaspoon Baking Soda

1/4 Cup of Sour Cream

1/2 Cup of Molasses/Dark Brown Sugar

1/2 Teaspoon of Cinnamon

Grated rind of 1 Lemon

1 Teaspoon of Lemon Juice

1 1/2 Cups of Flour

Icing Sugar

Water to make up icing

Beat the yolks of 2 eggs until light and add to 1/2 cup of light brown sugar. Beat until creamy. Dissolve the baking soda in a little hot water, add it to the sour cream and stir this into the molasses. Mix the molasses or dark brown sugar and eggs mixtures together and add the cinnamon, lemon peel and flour. Beat the whites of the two eggs into a stiff froth and stir into the main mixture. Pour this into a greased and lined baking tin and bake for about 30 minutes in a moderate oven.

When cool top with the icing:

Make up as much icing sugar as suits, adding to it the white of the remaining egg, lemon juice and water and beat until its thick and just drops off a spoon.

Serve when icing hardened.

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April 5th – Frosted Apples

Coxes apples – as many as required

Egg white – enough to cover your required amount of apples.

Icing Sugar – as above

Peel apples and stew in a thin syrup until they become tender, but not too much so that they break.  Whisk the egg white until a stiff froth. Dipped the stewed apples into the egg and sift the icing sugar over them. Place in the oven and cook enough to candy.

The recipe says a cool oven, but I would be temped to try a hot oven as with a baked alaska?