The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-03-22
mr. BANANA AS room.
Great Variety Of ways in Which 1t May be
Prepared Tor the Table.


Much has been said Of late Of the food value
iEportan, place Ia our food supply. Bananas
are now being made into -four aud used in
many cases in place Of wheat. Banana mush
contains "a great deal of uutriment, and in
solle places already Las become n favorite at
the breakfast table, eaten with cream. Few
housewives realize In how many dainty and
delicious way, this fruit may be- served. Those
who ARE fond OF bananas will find the following
recipes worthy Of y trinl:
To serve bananas for n vegetable or entrEe,
peel the fruit and cat it in two leugthwisc; roll
the pieces in cracker dust and saut@ in "A little
butter; then sprinkle them with SUGAR and
serve. Or place the bananas in IA baking ran,
salt them and drcdeo with flour: squeeze IA
little lemon juice over them. and add enough
water TO MAKE n dressing, and bake In IL mod
crate oven.
Another way for baking bananas; pare the
fruit and lay them ca u buttcrcd biscuit pan,
leaving a space between each one. Mix three
tablespoonfVl- If sherry wine or lemon Juice
with six table .pOonluis of sugar and three of
butter; place the dish containing this mixture
in a pan of hot water to melt the butter: put
the pan holding the fruit in n moderate oven
and bake for half an hour. b9-ting the bananas
with the prepared butter until II is all used.
y celebrated southern dish that is served
with meats is called Bananas en- Danbc. Peel
half n dozen large, ripe bananas and cut them
into slices thrce-quartcrs Of an inch thick put
in n spider some fresh. clean lard and place 1t
over the fire; whom the lard become very hot
put In the pieces Of banana and fry them until
q liSnt brown: drain. cut the fruit. and to tho
hot lard add n Sruall half cup at sugar. "A stick
of cinnamon. and one cap of water: boil until
this Is n syrup, return M. fried bananas to tho
syrup. and when they are heated remove the
cinnamon and serve.
10 make banana frittprS, reel half n dozen
h4nan's, and cut them II two and then length,
sInrinkla over them .wo tanlrlna"nfnils ar" Of
su-Wr and three of sherry wine. Let them
stand two hours in u cool ilarc. NTaEr n hi,t-
ter Ly Mining t"E"th"r one cup Of SiftCd iour,
salt. Beat two cgS, lilht and add to ,Icm
mixture and adj on" Tablespoonful Of oil. Dfp
II" pieces Of banana into this batter. and drop
Drain them on brown paper aud scrv" hot with
a lemon s0uc" made thus: Put in Il saucepan
tw" cups of water to one cup of sugar. When
TIC, water Is boiling ana the sn-ir dissolved.
mIi>ien a tall, sru,Gntrl Of a%rrowrc"t in % little
urn clear, then remoI" 10 one, side ni the fire
AMI add lennon IH!C" 10 suit tho taste. Pour
Tor crnGrcif"", I,.l 9hi ut Tie lHnaraS in
halves. cut the ends sQuar Ron the fruit in
tour and fry tiscm IN hot lard 70 a golden
quotes and t2ry will make II GOOD cntrcc or lies
SORT. II" mas" the sauce, heat to boiling point
bl"u"hcd aud CHOPPED alIacui-. sprGs shredded
orange peel, ard enc tcasPoonml OF arrow root
rnoistcucd in q litl.n cold water before adding
il to the lltVi. .ully. Serve hot.
For stuffed bananas, noel the skin from one
side OF large banana, and with 4 teaspoon scoop
ont a furrnw thrrc-onarter, of an iuch dcr5.
chop fine some cnndicd pineapple ami c]hcrr"e,
mix with them gr"rn.at%d SI15ar and s3cTry
nanas, hlcaping. II NJ, place them IL II baking
pan and bahc in a moderate, oven for twenty
minutes. Serve them In the skins very hot and
pour a tab,rSIo"nLll OF oraug" Juice over each
banana, For ha'f n dozen, bananas allow two
rgt.,.A- aF 10 nl tH.n aud fl. sci. a. r,at, -
cherries. four tablespoonful Of sherry, and two
of sugar.
fruit and rub 1t throu-L q coarse -ir,". add rs
much cream as you have fruit, and "a plurh II
ounces Of, pow!"roi 'p-ar; Rra,t hi, with II
whip until Il is light. ard frntlN. Pile the
powdered @oluo"ds over III" top, Ia The centre
OF each place q ctud!eI cherry. serve cold.
To make hnr"na trim, zee! and lie three
and broken il halves aud four macaroons
cup Of milk. one teAsponnfui Of SUGAR, and "A
pinch Of salt, Ii',e over .hG fire, ard when
dissolved IN q NTH, cold mix or water; stir
untiI It. .Lirh'n-. Take from the fire and
rc ru~ta1d ry"r he ".na'aT. Add let it re-.
nHiu'uutl ru,d. Wl,p ne cup / cream iigLt,
anil Wien dra.ard IU' oyer thc top ii the cu.
tarl, i,r.l t"p maclruunS iHc and scatter
Ranala, are excellent served Win "a WHIPPED
ia ~. lay them in u PRETTY dish. and sprinkle
with halt a, Gun of powdered slSar aud four
I.c' them stand r.. a cold place an hour or
more, and serve with WHIPPED cream.
made thus; Irrl -four large r,uo bananas and
rub thl, through IL cu,rs" sieve into a ,aIrc
rUp OF granuiajci sl!ar. Place tGo ran over
~" NrG " y1,r ,' t,ni EH' @oa ~ nj i@' H.I.,4T i"iH';
or orange juice, ard -rr.c a. Oh. &c..
bahama Ca,c ul,'- an rA,"rltu-ty nice iUi-