Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-11-09
BANANAS RANK HIGH.
One of the Few Products That Sup
plies All the System Needs.
AN ACRE WILL FEED 80 PEOPLE,
While Wheat on the Same Amount of Land
Will Only Support Two.
UTILIZING THE FRUIT IN THE ROME
WRITTEN FOR THE D1sPATCH.I

plant is called-is a native of the tropical
regions, where in some parts it is yet, as it
has been from the earliest times, the chief
food of the native people. 1t is a species OF
the plantain, one Of the primitive kinds of
food mentioned in the Scriptures. Oh food
products it is among those which are the
easiest cultivated and the most prolific in
increase
In this regard we shall get perfect no.
tion of it from Mr.. Buckle, who writes of it
as follows: "Of its nutritive powers, it is
enough to say that an acre sown with 1t will
support more than 80 persons, whereas the
same amount of land sown with wheat IN
Europe will only support two persons. As
to the exuberance of its growth, it is calcu-
lated that other circumstances remaining
the same, its produce is A times greater
than that of potatoes and 133 times greater
than that OF wheat"
The latter part of his quotation is taken
from Humboldt, the German scientist, who
made personal researches into the matter. 1t
is, therefore, not much to be wondered at
that the native inhabitants of tropical
Africa or of South America should be lack
ing for stimulus to urge them to any ac-
tivity, having such little incentive for exer-
tion on their part to live.
ALMOST A PERFECT FOOD.
It may we'll be supposed that the banana
is in its place one of the most valuable OF
all herbs. Having been thoroughly ana
lyzed after the methods approved by science
chemists say that it contains In its various
conditions, from greenness to complete ripe
ness, all the elements which are necessary
to support human life, particularly in that
IS in xuht oh n
digenuous.
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, com mon article Of
merchandise, 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 hundred or more
years ago made some strange assertions
about the fruits and vegetables with which
the Europeans had no direct or familiar
knowledge. We are reminded of this as we
recall the remarks of Gerard, the old En-
glish botanist, on the banana.
IN THE GARDEN OF EDEN.
In enlightening his English readers he
quantity called the banana Adams apple
and repeated tradition of the East that it
grew in the earthly paradise, and that when
cut transversely it presented the figure of a
man crucifed. From his remarks one would
be led to believe that the banana tree
furnished the leaves that Adam and Eve
made into garments 10 clothe themselves.
It NAV be observed that from its cultiva-
tion quite a number of varieties haye been
obtained, as numerous, writer says, as the
varieties of apples. The red banana is not,
as might be supposed, 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 fer
mented juice furnishes an excellent wine;
they are dried ia the sun and preserved as
figs; and when dried IN the green or unripe
state a.verytsu perior and nutritive flour is ex-
tracted by pounding process.
BANANA BLANC NANCE.
Use part of quart of milk to mix four table.
spoonfuls of corn starch and three tablespoon
fuls 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 a fruit dish some sliced
bananas; pour over them orange juice and
serve with fine sugar and rich cream.
FRIED BANANAS.
Cut the bananas lengrhwise, sprinkle with
sugar, dredge with -four and fry brown.
Drain, and serve on napkin.
BAKED BANANAS.
For this dish select bananas that are not too
ripe.
Remove the skins, but do not cut them.
Squeeze over them the juice of a lem mon
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 small piece of
stick cinnamon, turn in the rice 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 slowlya pint Of cream in q double
boiler, and remove from the fire the moment it
is about to boil.
Stir in four tablespoonfuls of powdered sugar
and the whites of two eggs beaten to a stiff
froth.
For havoring use level teaspoonful or less
OF grated nutmeg and teaspoon1ul OF vanilla.
BANANA SALAD.
Cut bananas and oranges in thin slices.
Sprinkle the oranges with sugar.
Arrange the fruit in layers and pour over the
whole sweetened lemon juice.
BANANA TRTTTERs.
To three well beaten eggs add a pint of rich
milk, and sift into this mixture two teacupfuls
of flour, two teaspoonfuls of baking powder
and generous pinch of salt.
Slice two bananas, mix with the batter and
drop, by the spoonful, into kettle of smoking
hot fat.
BANANA cUsrARD.
Fill deep fruit dish about half full of sliced
bananas and cover with a custard made as fol.
lows:
Put a quart Of milk to scald in double
Beat five eggs with five level tablespoonfuls
of sugar.
Dip few tablespoonfuls of the milk and mix
with the eggs.
Pour into the scalded milk and stir until the
custard becomes thick.
Add lemon flavor and set to cool.
FROZEN BANANAS.
Take half dozen large. ripe bananass
Slice them and cover with half a pound Of
When they have stood for an hour. pour in
quart of water and the grated peel of 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, teacupfuls
ranged as for ice cream-with salt and ice
When the cream is quite cold stir in quart
OF mashed bananas and freeze.
BANANA CHARLOTTE.
Cut sponge cake in slices. and line quart
mold with them.
Put layer Of sliced bananas in the bottom.