THE COOK’S NOTE-BOOK
BAKED BANANA CUSTARD This is an excellent sweet to include itf the menu on “baking day,” since it can be popped in the oven after the other things are taken out. Slice one or two bananas into a greased piedish. Beat one or two eggs (say. one egg for two persons): add an equal quant ; ty of milk, sugar to taste, and a few drops of vanilla essence. Pour this over the bananas, and bake in a slow oven for 15 minutes, remembering that too hot an oven will spoil the custard. This recipe can also be used with jam or the remains of slewed fruit in j place of the bananas.
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Bibliographic details
Sun (Auckland), Volume III, Issue 738, 10 August 1929, Page 25
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115THE COOK’S NOTE-BOOK Sun (Auckland), Volume III, Issue 738, 10 August 1929, Page 25
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