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Iced Banana Soup

Mash four bananas; pass them through a sieve; measure, then add twice this quantity of cold milk, sugar to taste, a pinch of salt, and the grated rind of an orange. Place on stove and when at boiling point add two teaspoons of cornstarch. Cook five minutes; remove and cool, then place on ice. Serve in bouillon bowls, adding to each a few crème de menthe or maraschino cherries.