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New England manuscript cookbook, ca. 1897

Page 25

Banana Custard
2 tablespoons of corn starch mixed in a little cold water till smooth. 
1 cup of gran. sugar 
1/3 " " butter. 
Stir these together in stew pan & turn over them 1 qt. of  boiling water; add the yolks of three eggs beaten light; & stir over the fire until it thickens. When cold add 3 or 4 bananas minced quite fine. Frost with the whites of 3 eggs beaten to a stiff froth; add 3 tablespoons of sugar & juice of 1/2 lemon and beat a little more & heap upon the custard. These custards are nice made with berries sliced peaches, or apples.
BAKED APPLES Peel, core and quarter six medium sized tart apples. Take a heaping table-spoonful of butter and melt it. Dip each piece of apple in the butter, and from that in granulated suger, taking care that plenty of the sugar adheres to each piece, Lay the pieces around in a pie plate, pour what if left of the melted butter over them, and bake in a medium oven.

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Banana Custard 2 tablespoons of corn starch mixed in a little cold water till smooth. 1 cup of gran. sugar 1/3 " " butter. Stir these together in stew pan & turn over them 1 qt. of boiling water; add the yolks of three eggs beaten light; & stir over the fire until it thickens. When cold add 3 or 4 bananas minced quite fine. Frost with the whites of 3 eggs beaten to a stiff froth; add 3 tablespoons of sugar & juice of 1/2 lemon and beat a little more & heap upon the custard. These custards are nice made with berries sliced peaches, or apples. BAKED APPLES Peel, core and quarter six medium sized tart apples. Take a heaping table-spoonful of butter and melt it. Dip each piece of apple in the butter, and from that in granulated suger, taking care that plenty of the sugar adheres to each piece, Lay the pieces around in a pie plate, pour what if left of the melted butter over them, and bake in a medium oven.