sliced and sugared bananas, having cake on top. Pour over sweetened whipped cream flavored with sherry.
PUFFS
Prepare the mixture for golden ball fritters, leaving out the ginger. Fry in deep fat. Make an incision in one side of the puff, fill with jelly or jam, and keep warm in the oven. Serve with or without sauce.
STUFFED APPLES
Core good cooking apples, and stuff the centres with chopped nuts and brown sugar. Put a teaspoonful of brandy into each core, and bake. Serve cold with cream.
PEANUT COOKIES
Pound or chop one cupful of peanuts, reserving a few whole ones for decoration. Prepare a dough of one tablespoonful of butter, one half cupful of sugar, one egg well beaten, two tablespoonfuls of milk, one cupful of flour, and one teaspoonful of salt. Add the peanuts and mould with a teaspoon into two dozen balls. Put half-peanuts on the top, and bake about fifteen minutes.
NUT WAFERS
Beat the whites of two eggs to a stiff froth. Stir into the eggs enough pulverized sugar to
