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Banana Jelly

Make a plain gelatine (see Introductory Recipes) with a decidedly tart flavour and add cubed or crushed bananas in quantity liked. "MUBISI" (S. African Unfermented Banana Wine) P. W. Humphreys, ("What to Eat") "A big hole is dug in the ground, lined by banana leaves, filled with unripe bananas, and kept covered by mats and earth until the fruit has become completely ripe. Then the bananas are slit, mixed with fine hay, and placed in a large, boat-like, wooden trough which at one end has an emptying pipe. After the addition of some water the whole is thoroughly mixed by the hand or by short wooden sticks. Thereupon the trough is covered with banana leaves and the mixture is left standing for about one or two hours. After the expiration of that time it is taken out and through grass sieves poured into large calabashes. It is then ready for use and represents a sweet, agreeable and not intoxicating beverage. "MUENGE" (Fermented Wine) P. W. H. "If the mubisi is left standing for three days it undergoes a fermentation and becomes a slightly acid, refreshing beverage which is strongly intoxicating. If it is filled into bottles and they are kept well corked at a cool place for several months one obtains a sparkling wine strongly resembling champagne.