3 cupfuls sugar.
3 large bananas.
Make a syrup by boiling the sugar and water five minutes; when cold add to it the fruit juices and the bananas mashed to a pulp. Freeze. Serve in sherbet glasses ornamented with slices of bananas.
1 pint of milk 1 pint of cream 5 bananas.
1/2 pound of sugar.
Pinch of salt 1/5 of a nutmeg.
Scrape the bananas lightly, after removing the peel, and mash them through a colander. Add to the banana pulp the pinch of salt, stir in the sugar, then the milk and cream. Then grate the nutmeg. Mix well. Churn and freeze in a half gallon can, as ice cream increases in bulk in the process of making.