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Baked Bananas With Sultana Sauce

6 bananas. 3/4 cup Sultana raisins. 23/4 cups boiling water. 1 cup sugar. 1 tablespoon butter.

Few grains salt. 1/4 cup Sherry wine. 2 tablespoons lemon juice. 1 tablespoon cornstarch or two teaspoons Arrowroot. 3 tablespoons Cottolene. 1/2 cup N. O. Molasses. 1/2 cup milk. 1 egg well beaten. 11/2 cups Graham flour. 1/2 teaspoon soda. 1 teaspoon salt. 1/2 teaspoon cinnamon. 1/4 teaspoon cloves. 1/2 teaspoon mace. 1 cup dates stoned and cut in pieces.

PROCESS: Cream Cottolene, add molasses, milk and egg. Mix and sift the dry ingredients, add dates and stir into first mixture, beat thoroughly. Turn into a buttered tube mold, cover and steam two and one-half hours. Serve with Sherry Sauce (recipe Page 130). PROCESS: With a sharp knife open and peel down one section of each banana, carefully loosen the pulp from the rest of the skin; remove pulp and scrape lightly with a silver knife, removing all the coarse threads. Replace the pulp in its original shape in the skins. Arrange the bananas in an agate dripping pan and bake in a moderate oven until the skins are black and the pulp is soft (from ten to fifteen minutes). Remove pulp from skins to serving platter, being careful to preserve their shape. Curve them slightly and pour over