Into a small saucepan put a cup of cream and milk, add 1 teaspoon curry powder, 1 teaspoon Worcestershire Sauce and juice 1 lemon. Heat to boiling and pour over sliced bananas. Cover and let stand to cook, refrigerate until ready to use.
Source: contributed by Blanche Fry (Barossa Lodge, No. 49) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.56
