Banana Boats

Line ten boat-shaped tartlet molds with sweet paste (No. 136), and cook them white. Peel ten small, ripe, short bananas, cut off both ends and plunge the fruit into a boiling twenty-five degree syrup; remove the pan at once from the fire, and let the bananas cool off in this syrup, then drain. Cover the insides of the unmolded boats with apricot marmalade (No. 3675), and lay in each one half a banana, the rounded surface uppermost, brushing it over several times with vanilla apple syrup; garnish both sides with apple jelly (No. 3668).