The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1888-02-11
DOMESTIC HINTS.
FRIED BANANA

FRIED BANANA
Peel the bananas. Have ready in fl,
frying-pan some butter or clarifie,
dripping. When the fat DO Is throw
in the bananas; fry light brown, drain
well. lay on hot dish and dust will
castor sugar.
BEEF TEA.
Cut pound of beefsteak, into dice
put them into a jar, keep in oven twelve
hours. When all the joice of the meal
has been extracted by heat, add boiling
water till it is of the required strength.
Season to taste.
WINTER SPINACH.
After boiling until it is tender, drain
the spinach by placing it on sieve and
taking care to have all the water
drained out; then chop it quite fine and
put it in frying-pan with good large
lump of butter. some pepper and salt;
stir it and let it heat for about five
minutes; serve it hot with hard boiled
eggs cut in slices and arranged around
the edge of the dish, and lemon in
quarters on separate receiver.
TO COOK WINTER BETS.
Winter beets should be boiled until
tender; leave good 2 inch of stalk on
them SO that they shall not "bleeG' and
lose their rich color. When tender throw
them into pan of cold W alter and slip
off their skins; slice very thin. and keep
the bowl they are in over the open tea
kettle to keep hot. Boil together one
third of gill of vinegar with two
thirds OF gill of water; you can easily
measure these in your gill measure at
one time; tablespoonful and half of
butter. one tablespoonful of brown
sugar, one small teaspoonful of salt
and tablespoonful of pepper Pour this
over the beets; it will be sufficient for a
quart or more. Serve very hot
CURRIED COD FISH.
Three ounces of butter, one gill of
cream, one tablespoonful of flour, one
tablespoonful of curry-powder, one on
ion grated, salt and pepper to taste.
You can use either the desiccated cod
fish or the remains of any cod fish. If
the former, soak all night, boil until
soft enough to flake in thread-lke
pieces. About pound and quarter
of fish goes with the above quantity.
Fry the faxed fish in the butter with
the grated onion until it is delicate
brown; put it in the the saucepan. add
scant half pint of hot water, and the
flour rubbed smooth in it; let it simmer
for ten m nutes. Mix well the curry
with the cream, as you would make
starch, beginning with very little.
Add it to the other ingredients. let it
boil up once and serve. If you have
any white soup left over, mutton. veal
or chicken, use it instead of the hot
water.
BANANAS WITH RUM.
Peel six or seven large bananas, or
about ten small ones, cut them across
in thick slices. Put an ounce or two of
butter in saucepan (the amount of
butter used must vary according to the
quantity of banana-the SIZE of the
fruit varies); when it is melted throw
in the bananas. There should be just
enough butter to moisten and soak into
the fruit. Ii any floats in the saucepan
after the fruit is stewed it should be
drained away. Stir in two good tea
spoonfuls of castor sugar. Heat a gill
of donble cream, and add to it table
spoonful Tor more if likeO of rum.
When the bananas are thoroughly
cooked in the butter. stir it in the
warm cream and rum. Draw the pan
TO the side of the fire. and be very care
full that it does not boil after the cream
has been added. Mix quickly and serve
hot with sponge rusks or toast, This
makes small dish, as bananas shr nix
in cooking. This recipe can be varied
by adding to the cream instead of rum
a good-sized tablespoonful of the syrup
of preserved ginger.