e curds. Dust powdered sugar over the top and
decorate with crossbars of pastry. Bake very slowly.

These cheese cakes are always much in evidence at afternoon teas, garden
parties, and all social functions in India.

82. Banana Stew with Cocoanut.

Boil six bananas. To boil bananas do not remove the skins. Just pour
enough boiling water over them to cover them. Add a little salt to the
water. As soon as the skins crack they are done. Remove and cool. When
cool, take off the skins, scrape the bananas a little and split them.

Make a syrup of one cup of sugar and half a cup of fresh cocoanut and
half a cup of water. Pour this over the boiled bananas and serve. This
dish is much appreciated by the children.

Roselles.

Roselles are a fruit belonging to the sorrel family. The seed is sown in
the vegetable garden every year when other seeds are sown. The plants
have a vigorous growth. They grow as tall or a little taller than
currant bushes. Long before the season is over the bushes are vivid with
wine-red flowers. From the waxen petals of these flowers very delicious
sauces, jams, chutneys, and jellies are made.

Roselles can be grown any place as easily as tomatoes or cabbage or any
vegetable. It would certainly pay any one to make the experiment. The
fruit is very rich in pectin, and not only gives a beautiful color when
combined with any other fruit, but also adds much to the flavor.
Combined with peaches or strawberries, cherries or guavas, or any other
fruit that is deficient in pectin, the roselle has very satisfactory
results.

When used by themselves a fine jelly is made which is far superior to
currant jelly. I am sure any one will feel repaid who gives it a trial.
The seeds can be purchased from any large dealer.

83. Roselle Jelly.

Remove the petals of the flower from the seed; then mince finely by
running through the meat grinder. To every cup of minced petals add
three cups of water. Boil quickly as the color is much better if it does
not stand around. After boiling about five minutes it will be ready to
strain. Strain and make as any other jelly. In flavor and appearance
this jelly can not be surpassed.

84. Roselle Sauce.

Remove petals from the seed, and for every cup of petals take two cups
of water. Stew gently for a few minutes, then add a cup of sugar for
every cup of fruit. These two things must be remembered if one wishes to
get the best results from the fruit. It must be well