The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-01-24
THE BANANA.
a Variety ~ styles IN Whlch ~ May be-
Prepared N = TAhie Dish.

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4 Variety ~ ssylss III Whl0h u May b,
Prepared ~ : Table Dish.
The banana, although tho product Of /
tropical climate, n AimoAt ~ plentiful II
the markets ~ apples or n other home,
grown fruit, quite IN cheap and much
more n0urishing. Indeed. Il supplies thu
place Of bread az nothing else cau, and 1,
particularly recommended ~ 4 dist FOL
brain-worksrs, and ttoes Who call inces.
sanity on nerve force. Fresh, rips bAnanas
make d most satisfying and staying lunch,
besides being easily digssted, though on
account Of the nutriment they contain,
they sometimes give 4 senss Of ovsr-fulnesa
to the stomach, IL enten q dessert after q
hearty dinner.
This fruit ripcns bsst II left undiaturbed
upon its stem, and when buying re that
IL is cut directly from II, o bananas that
have been separated and ripsned BY means
Of artificial heat and light, not only have
an inferior flavor. but often cause sewers
illness in those who partake OF them.
The following directions will serve to
show the variety Of styles in which the
banana may be prepared 10 ~ 70 make q
palatable table dish:
Baked Bananas for Dessert.-Put three
~teaspoonfuis Of butter, six teasp0onfnls OF
4 and three teaspoOnfula Of lemon
juice in q bowl, which must BIO set IN hot
water TIL the butter is melted. Peel and
cut in hnIf six bananns, dip in the sauce
and place in a luttered pan; bake thirty
minutes. basting twice during the time.
Banana Fritters.-Beat the yelks of two
eggs, add one-half cup Of sweet milk, one
tablespoonful of olive oil, ~one-fOurth tea
spoonful Of salt, N cup OF Hour and the
..l.kna ~ knroo n<vua haaNan QfIH md RhNa1
the last thing. The quantity OF flour given
may not be quite enough, but the batter
should be rather stiff and should stick to
the fruit. Peel six bananas and cut in
slices one-eighth inch in thickness and then
cut again in quarters. Mix these with the
the following sauce: One cup OF currant
juice, one-haif cup Of sugar and n heap
ing t~easpoonful Of corn starch. Mix the
starch with the sugar and then with the
juice. Boil five minutes. Currant jelly
and water can be used, or any other fruit
juice.
fully keeping them as. whole as possible.
Roll first in beaten eggs and then in fiour
Fry in butter, and serve hot with a sauce
made as follows: Put to boil in a granite
kettle one cup Of graduated sugar
three tablespoonfuls of hot water. When
it has boiled long enough to become clear
I'LL u tcuSpOU1tuk VI ~
water and stir into the syrup. but there
should not be enough t%hickening SO that the
syrup will MT look clear. Take from the
fire and add a tablespoonful of butter and
q t~easpOonful OF vanilla. Place the ban
ana on a fancy platter and pour the syrup
over them.
Fried Bananas, No. Peel The fruit,
leave it whole. Roll in flour and try IN
butter or oil. using a frying-basket. Cook
till done through and OF a delicate golden
brown. Sprinkle with sugar and CRATE on a
little nutnet.
Fried Bananas, No. 2.-Cut eight bananas
into halves Iengthw Use. Make a paste of
three eggs, six ounces of flour and one
fourth ~teaspoonful of soda, with water to
make a smooth batter that will adhere to
the fruit. Dip the halves in this, one at a
time, coating thoroughly. and fry in hot
oil or butter till Of a golden color. Drain
and sprinkle with sugar. Cut lemons
should be handed round with them for
those who like a dash of the juice.
Frozen Bananas.-Slice six fine, large.
red bananas, and sprinkle with one-half
pound of suRar: let them stand till the
sugar is dissolved, and then pour over them
the juice and grated rind of two lemons and
one quart of whipped cream. Put in a
mold which must be packed in salt and ice
for several hours. Serve for dessert with
sponge cake
banana Cream.-Mash in a bowl four ripe
bananas and beat till they are light. Whip
one-half pint of cream till it is stiff: add to
the bananas with sugar to taste and a little
extract. Place in a glass dish and
chill on ice.