Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-04-01
SERVING BANANAS AS FOOD.
The Most Nutritious of All Fruits, and the
Cheapest and iIealthie,t.
CWrItten ~ ID Dlepatchl }

Written for the Dispatch)
Generally speaking. bananas are looked
upon as fruit TO be used as a luxury.
But it is claimed by eminent authority
that bananas contain all the essential
clements of nutrition. and that life can
be sustained for an indefinite time on an
exclusive diet OF this fruit
The ancient Mahatmas. or wise men. of
India, are said to have subsisted entirely
on bananas, and the savage Of the South
Sea Islands. says the Medical Brief. owes
to them his wonderful physical power.
Humboldt says that ninety pounds Of
potatoes will grow on land that will raise
! thirty-three pounds Of wheat, but that
the same ground would produce 1000
pounds Of bananas.
Six years ago the United States Com
missioner OF Agriculture said
IF il should prove possible by special
culture, with a view 10 the production Of
harder varieties. TO adapt or acclimate
the banana within the territorial limits
OF the United States. even though it
should be small In area, II would be 4
triumph worthy of all reasonable ef-
fort. | know OF no sacrifice too
great, If ii should only give the hope Of
success, for Us as Il people to make in
order 10 adapt this magnificent fruit to
culture in sections Of our country"
The effort to adapt 1t. has succeeded
well In the more tropical parts OF Florida.
and II has been grown successfully in
portions Of Texas by protecting it from
frost during the winter II has also been
fruited as a curiosity in greenhouses in
the northern States.
INCREASED DEMAND.
\ few years ago a carload of bananas
would have supplied the markets in any
one Of our largest cities FOR an indefinite
time. Now the demand IS for tons daily
at almost all seasons Of the year.
In 1851 nearly 100000 lunches were i'm
ported into the United States from Cen
tral America. In 1880 the Importation had
more than doubled.
Probably the largest part OF those now
used in the United States are eaten raw;
but year by year they enter more and
more largely into our cooking. and there
are many appetizing methods Of prepar-
ing them for the table.
The following are among the best. and
should be made generally known:
To Fry Bananas-Peel and slit the fruit
lengthwise: dip II In beaten egg. roll IL in
Ii In boiling fat and cook until il is a
delicate brown. Drain on sieve before
serving.
Breakfast Frltters.-Make a batter as for
apple fritters. but somewhat thicker: peel
and slice the fruit In slices one half an
inch thick: dip In the batter and fry In
hot butter; drain the fritters on a sieve
or on blotting paper: dredga with white
sugar and serve.
Baked Bananas. and split length
wise; lay them in a plate or platter. For
each half dozen use one tablespoonful OF
butter and three tablespoonfuls of hot
water and r,ie juice of one lemon; melt the
butter In the water, add the juice OF the
lemon and pour IL over the fruit: dredge
over them six tablespoonfuls OF white
sugar. and bake until brown I'm a quick
oven.
Banana Shortcake.-Make q crust as for
strawberry shortcake when bake split
and butter. and ill with mixture Of two
thirds sliced banana TO one third sliced
orange; sprinkle literally with sugar, and
spread over the fruit little sweet cream,
beaten until very stiff; serve the short
cake while hot.
Banana Cake.-Use any preferred recipe
for light layer cake. When frosted bake
each layer and while the frosting Is still
fresh spread each, except the top. with
banana, peeled and mashed. Whipped
cream is sometimes used between the
layers instead OF the frostsrg. 1t makes
q moister cake.
Banana compcts.-ons cup OF white