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Banana Spanish Cream

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1/4 box gelatin
1 pint hot milk
4 eggs
pinch salt
1/2 teaspoon vanilla
8 tablespoons sugar
6 ripe bananas
sprinkle with lemon juice to keep bananas from
turning dark.


Soak gelatin in little cold milk. Put milk in double boiler, stir in gelatin, cook until thoroughly dissolved. Beat yolks, sugar and salt together, add to milk. Cook until consistency of rich cream, add vanilla.

Turn hot custard into mold after folding in beaten egg whites, sugar to taste. Line mold with sliced bananas. Other fruit may be used.

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