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Banana Cakes

Lightly butter six small tartlet moulds. Roll out on a lightly floured table a half pound feuilletage to one-fifth-inch thickness. With a round pastry cutter (a shade larger than the tartlets) cut out six round pieces and line them with cut pieces of paste; carefully press paste down with finger in centre and all around, then spread a tablespoon apple jelly at bottom of each tartlet. Peel and slice six ripe bananas, then nicely arrange in the tartlets, sprinkle a little powdered sugar and pour two or three drops vanilla essence over each, set in oven for twenty-five minutes, remove, spread a teaspoon currant jelly over each, take from moulds, dress on dish with a folded napkin, sprinkle a little powdered sugar over and serve.