The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1891-01-21
BANANAS.

A Few Points For Housewives.
The following direction will
serve to show the variety of styles
in which the banana may be pre-
pared so as to make palatable
table dish:
Baked Bananas for Dessert.-Put
three teaspoonfuls of butter, six
teaspoonfuls of sugar and three tea
spoonsfuls of lemon juice in bowl,
which must be set in hot water till
the butter is melted. Peel and cut
In half six bananas, dip in the sauce
and place in buttered pan; bake
thirty minutes, basting twice dur
ing the time.
Banana Frltters.-Beat the yolks
of two eggs, and one-half cup of
sweet milk, one tablespoon of olive
oil, one.fourth teaspoonful of salt,
one cup of -four and the whites of
three eggs beaten stiff and added
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 batter, and fry on a
hot griddle. Serve with the follow
ing sauce: One emp of current
juice, one half cup of sugar and one
heaping teaspoonful of cornstarch.
Mix the starch with the sugar, and
then with the juice. Boil five min
utes. Current jelly and water can
be used, or any other fruit juice.
Banana Dessert.--Peel the ba-
nanas, carefully keeping them as
whole as possible. Roll first in
beaten egg and then in flour. Fry
in butter, and serve hot with a
sauce made as follows: Put to boil
in granite kettle one cup of gran
! ulated sugar and three Tablespoons
fuls of hot water. When it has
boiled long enough to become clear
mix teaspoonful of corn starch in
a little water and stir into the
strip, but there should not be
enough thickening, so that the
strip will not look clear. Take
from the fire and add tablespoon
full of butter and teaspoonful of
vanilla. Place the bananas on
fancy platter and pour the strip
over them.
Fried bananas, No. Peel the
fruit, leaving it whole. Roll in
flour and fry 10 butter or oil, using
a frying-basket. Cook till done
through and of a delicate golden
brown. Sprinkle with sugar and
CRATE on little nutmeg.
Fried Bananas No. Gut eight
bananas into halves lengthwise.
| Make a paste of three eggs, six
ounces of -four and one.fourth tea
spoonful of soda, with water to
make smooth batter that will ad-
here to the fruit. Dip the halves
in this, one at u time, coating thor
oughly, 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-haif pound of sugar; let
let them stand till the sugar is dis
solved, and then pour over them
the juice and grated rind of two
lemons and one quart of whipped
cream. Put iii a mold which must
be packed in salt and ice for sew
eral 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 little almond
extract. Place IN glass dish and
chill on ice.-[Phil. Record.