Recipe For Making Banana Shortcake
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 653 of 825.
1/3 cup of butter. 2 1/2 teaspoonfuls (level) of baking-powder. 1 cup of sugar. 2 eggs. 4 bananas. 1/2 cup of milk. Cream filling. 1 3/4 cups of flour. Meringue.
Mix in the same manner as a cake. Bake in a square layer-cake pan. When baked dispose on the top peeled bananas, cut in halves lengthwise; cover with thick custard filling (English cream) and meringue. Brown delicately in the oven (it should take about six minutes) and serve with hot jelly sauce. The whites of three eggs and one third a cup of sugar will make the meringue. Put in place, with a pastry bag and tube, directly over the halves of banana, thus marking the cake into divisions for cutting.