Banana Cream

• 1 cup of banana pulp
• The juice of one lemon
• ¼ cup of sherry

Soak the gelatine in the cold water; add the banana pulp (pass the peeled bananas through a sieve) and let scald over hot water; remove from the fire, and add sugar, and when cool the wine and the lemon juice. Let stand in a cool place, and when it begins to thicken fold in the cream, beaten stiff. Mix and turn into mould and serve with sliced oranges or strawberries.