The morning call., 1890-12-28

CutiuiStS say L0aJ IL con ldl06 IN It's various
conditions. from greenness to complete ripe
ness, all the elements which are necessary
to support human life, particularly in that
part OF the world in which 1t grows indf
genouS.
The area in which it is cultivated, al
though still confined to the tropics. Is being
constantly enlarged, for the demands made
by civilization are constantly growing. 1t
Is. as we all know. a common article Of mer-
chandise, and one of the most familiar of
commercial fruits. 1t is noticeable. like
wise. that it is constantly getting cheaper,
circumstance which probably arises from
the fact that the quantity used in our mar
kets is such as to justify its Importation in
larger bulk, and consequently at relatively
lower price.
The botanists of a hundred or more years
ago made some strange assertions about the
fruits and vegetables with which the Euro
peans had no direct or familiar knowledge.
We are reminded of this as we recall the
remarks of Gerard, the old English botanist,
on the banana.
IN THE GARDEN OF EDEN.
In enlightening his English reads here
quantity called the banana Adams apple,
and repeated tradition of the East that it
grew in the earthly paradise, and that when
cut tranSversely 1t presented the figure OF q
man crucifed. From his remarks one would
be led to believe that the banana tree fur
nished the leaves that Adam aud Eve made
into garments to clothe themselves.
1t may be observed that from its cultiya-
ton quite number of varieties have been
obtained, as numerous. writer says. as the
varieties of apples. The red banana is not.
as might be supposed, a different species but
is produced by grating.
give below but few of the dishes that
can be made from the fruit which also serves
as vegetable. Delicious preserves and
marmalades are made from it, the fermented
juice furnishes an excellent wine; they are
dried In the sun and preserved as figs, and
when dried in the green or unripe state a
very superior and nutritive -four is extracted
by pounding process.
BANANA BLANC NANCE.
Use part of quart of milk to mix four
ta5lespoonfuls Of corn starch and three table
sp00nfuls Of sugar.
STIR this mixture into the remainder OF the
milk when it comes to the boiling point.
Flavor to taste, when cool. and stir in two
bananas cut In small pieces.
BANANAS AND CREAM
Arrange neatly in fruit-dish some sliced
bananas; pour over them orange juice and
serve with fine sugar and rich cream.
FRIED BANANAS.
Cut the bananas lengthwise, sprinkle with
sugar, dredge with -four and fry brown.
Drain, aud serve on a napkin.
BAKED BANANAS.
For this dish select bananas that are not
too ripe
hcfHUfe tile Skis, Uut 10 uOL cut tucm.
Squeeze over them the juice of lemon,
sprinkle with sugar and bake brown.
Cover with bits of butter and serve.
BANANAS AND RICE.
Wash cupful of rice through several
waters and put to soak for two or three
hours.
Sweeten a quart of milk, add a small
and steam until tender.
Take out the cinnamon and cut in small
pieces three bananas and stir through the
rice when it is cold.
Serve with cream sauce.
CREAM SAUCE.
Heat very slowly a pint OF cream in a
double boiler, and remove from the fire the
moment it is about to boil.
Stir In four tablespoonful of powdered
sugar and the whites Of two eggs beaten to
a stiff fr0th.
For favoring use a level teaspoonful or
less of grated nutmeg and teaspoonful of
vanilla.
BANANA SALAD.
Cut bananas and oranges into thin slices.
Sprinkle the oranges with sugar.
Arrange tie fruit IN layers and pour over
the whole sweetened lemon juice.
BANANA FRITTERs.
To three well-beaten eggs add a pint of
rich milk, and sift into this mixture two tea
cupfulS of -four. two teaspoonfuls of baking
powder and generous pinch of salt.
Slice two bananas, mix with the batter
and drop, by the spoonful, into a kettle of
smoking hot fat.
BANANA CUsTARD.
Fill a deep fruit dish about half full of
sliced bananas and cover with custard
made as folluws
Put quart of milk to scald in double
boiler with pinch of salt.
Beat five eggs with five level teaspoonfuls
OF sugar.
Dip a few teaspoonfuls of the milk and
mix with the eggs.
Pour into the scaldr1 milk and stir until
the custard becomes lAick.
Add lemon nayOr and set to COOL
FROZEN BANANAS.
Take half dozen large, ripe bananas.
Slice and cover them with half pound of
fine sugar.
When they have stood for an hour. pour
in quart OF water and the grated peel of a
lemon.
AS soon as the sugar is dissolved. the fruit
is ready to be frozen.
The bananas may also be frozen with
cream.
Mix two quarts of cream and two teacup-
luis OIL sugar together and put into the
freezer arranged as for ice-cream-with salt
and ice.
When the cream is quite cold stir in a
quart OF mashed bananas and freeze.
BANANA CHARLOTTE.
Cut sponge cake in slices, and line ouart |
mold with them.
Put layer of sliced bananas in the bot
tom and fill with whipped cream-sweet- |
ened and favored.
Set in cool place until ready to serve.
BANANA JELLY.
Cover half box of gelatine with cold
water and let stand for an hour
Add pint Of boiling water, a small piece
OF cinnamon or grated nutmeg, a cupful of
sherry and cupiul of sugar.
Strain and pour one-half the Jelly into a
mold.
Let the jelly harden and cover with n
layer of bananas thinly sliced.
Add the jelly remaining and set to cool.
BANANA DESSERT.
Cut half dozen bananas into thin slces |
and sprinkle with sugar.
Beat together the yelks of three eggs and |
q tablespoonful OF corn starch with a little |
cold milk. '''.'
Pour this mixture into a pint of boiling |
milk and stir until thick.
Turn the custard over the fruit and cover
with meringue made from the beaten |
whites of two eggs and two .ablespoonfuls |
OF fine sugar and lemon flavor
Set in the oven-with the door open-for a
few minutes.
To be served cold.
Now. Central. you're posted; come, give us your
views.
In brush at the front what's the powder to use ..s
He winked at a star he pulled his cigar
And slowly replied, IN a brush at ne front
never use powder. but-SOZoDONT'i
Lima people are not up in the use of fire. |
alarm boxes. They prefer to run and scream |