Required : Four bananas.

Quarter of a pound of ratafias. Quarter of a pound of macaroons. Two ounces of glace cherries. Angelica and a few pistachio nuts. A large jam sandwich. A little sherry. About a gill of cream. Two eggs and four extra yolks. Sugar and vanilla to taste. Red-currant jelly.

Peel the bananas, and cut each in four with a silver knife. Cut the jam sandwich into pieces the same shape. Arrange these and the bananas alternately in a glass dish, then put in a layer of broken macaroons and ratafias, on these pour a little sherry ; next put in another layer of fruit and cake, and so on. Beat up the yolks and whites, bring the milk to the boil, pour it gradually on to the eggs. Strain the mixture into a jug. Place it in a pan of boiling water on the fire, and stir it until the custard thickens, but be careful it does not boil, then pour it over the trifle.

Decorate it in any pretty design with whipped cream, the one illustrated being particularly effective. Cut some leaf-shaped pieces out of angelica, place these upright in the centre. At intervals round the border place glace cherries with leaves of angelica, sprinkle a little chopped pistachio here and there. In the centre of the loops of cream place oval pieces of red-currant jelly.

Cost, 3s. 6d.

Banana Trifle. Decorated with angelica and pistachio nuts and pieces of red'currant jelly, a pretty scheme of colour is at once suggested