Required: Six to twelve ripe-bananas, according to size.

Juice of two lemons.

One wineglassful of curacoa.

One pint of cream or rich boiled custard.

Peel the bananas, and rub them through a sieve into a basin, and add the strained juice of two lemons and the liqueur.

Into this mixture stir the cream and freeze carefully in the usual manner.

A good boiled custard may take the place of the cream, or whipped cream and custard, in the proportion of one-third cream to two of custard.

Serve in glasses with a glace cherry or strip of angelica on top.