St. Paul daily globe., 1896-03-30
!: THE HOUSEHOLD
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THE BANANA AS FOOD.
Great Variety of Ways I'm Which 1t
May BE Prepared for the Table.

long 1t may take an important place
in our food supply. Bananas are now
being made into flour, and used in
many cases instead Of wheat. Bana-
ma mush contains a great deal of nu-
triment, and in some places already
has become a favorite at the break
fast table, eaten with cream. F>w
housewives realize in how many dain-
ty and delicious ways this fruit may
be served. Those who are fond of ba-
nanas will find the following recipes
worthy of trial:
To serve bananas for vegetable or
entree, peel the fruit and cut it in two
lengthWise; roll the pieces in cracker
dust and saute in a little butter; then
sprinkle them with sugar, and serve
Or place the bananas in a baking pan,
salt them and dredge with flour;
squeeze a little lemon juice over them,
and add enough water to make dress
ing, and bake in a moderate oven.
Another way Of baking bananas: pare
the fruit and lay them on a buttered
biscuit pan, leaving a space between
each one. Mix three tablespoonful Of
sherry wine or lemon juice with six
| tablespoonfuls of sugar and three of
| mixture in q pan Of hot water to melt
the butter; put the pan holding the
fruit in a moderate oven, and bake for
half an hour, basting the bananas with
| the prepared butter until it is all used
A celebrated Southern dish that is
served with meats is called Bananas
| en- Daube. Peel half a dozen large,
ripe bananas and cut them into slices
! three-quarters of an inch thick; put in
| spider some fresh, clean lard, and
| place 1t over the fire; when the lard
becomes very hot put in the pieces of
| banana and fry them until a light
brown; drain out the fruit, and to the
lard add small half cup of sugar,
| stick Of cinnamon and one cup of wa
| ter; boil until this is a syrup; return
| the fried bananas to the syrup, and
| when they are heated remove the Gin
namon, and serve.
TO make banana fritters, peel half
| dozen bananas and cut them in two,
and then lengthwise. Put the pieces
Of fruit in bowl and sprinkle over
| them two tablespoonfuls of sugar and
three Of sherry wine. Let them stand
two hours in cool place. Make bat
! ter by mixing together one cup of
| s1fted flour, one tablespoonful of sugar,
| and salt spoon Of salt. Beat two eggs
| light and add to them half q cup of
| milk. Stir this into the flour mixture
| and add one tablespoonful of oil. Dip
the pieces of banana into this batter,
and drop them into the hot fat and
| cook delicate brown. Drain them on
brown paper, and serve hot with a
lemon sauce made thus: Put in a
saucepan two cups of water to one cup
| of sugar. When the water is boiling
and the sugar dissolved, moisten a ta-
blespoonful of arrowroot in a little cold
water, and add to the boiling sugar;
stir until clear, then remove to one side
| Of the fire and add lemon juice to uit
| the taste. Pour this sauce over the
| hot fritters.
For croquettes, peel and cut the
| bananas in halves, cut the ends square.
| Roll the fruit in flour and fry them in
hot lard to a golden brown Serve
| currant sauce with these Gro
| quettes and they wifi make a good
entree or desert. To make the sauce,
heat to boiling pointrfa glass of cur
rant jelly and add to it one dozen
blanched and chopped almonds, some
shredded Grange peel, and one tea
| spoonful Of arrow root moistened in
little cold water before adding it to
the liquid jelly. Serve hot
For stuffed bananas, peel the skin
from one side of large bananas and
with a teaspoon scoop out a furrow
three-quarters of an inch deep. Chop
| fine some canded pineapple and cher
| ries; mix with them granulated sugar
and sherry wine. Put the mixture in
the prepared bananas, heaping it up,
| place them in baking pan and bake
| in a moderate oven for twenty min
utes. Serve them in the skins very
hot and pour tablespoonful of orange
juice over each banana. For half a
dozen bananas allow two ounces of
| pineapple and the same amount of
cherries, four tablespoonfuls of sherry
and two of sugar.
A simple dessert is banana cream
Peel the fruit and rub it through a
coarse sieve, add as much cream as
you have fruit, and a pinch of salt
To one pint Of this mixture put two
ounces Of powdered sugar. Beat this
with whip until it is light and frothy.
Pile the mixture in glasses and sprin-
kle blanched and powdered almonds
over the top. In the center of each
place a candied cherry. Serve cold.
To make banana trif1e, peel and slice
| three bananas and lay them in a
shallow glass dish in alternate layers,
with four lady fingers split and brok-
en- in halves and four macaroons rolled
| fine. Put in a saucepan one generous
cup Of milk, one teaspoonful of sugar.
and pinch Of salt. Place over the
fire, and when hot add two level tea
| spoonfuls Of corn starch dissolved in a.
| little cold milk or water; stir until it
| thickens. Take from the fire and flavor
with teaspoonful Of orange Juice.
Pour the custard over the bananas.
end let 1t remain until cold. Whip one
cup of cream light, and when drained
put over the top of the custard. Roll
two macaroons fine and scatter over
the cream.
Bananas are excellent served with a
! whipped cream. Pare and slice thin
half dozen bananas, lay them in
| a pretty dish and sprinkle with half
| a cup of powdered sugar and four
tablespoonfuls Of orange juice or sher-
ry wine. Let them stand in a cold
| place an hour or more, and serve with
| whipped cream.
Banana sauce for puddings or frit
| ters is made thus: Peel four large ripe
bananas and rub them through a
coarse sieve into a sauce pan; add to
them pinch Of salt and half a cup
OF granulated sugar. Place the pan
over the fire and cook until at the