New-York tribune., 1897-08-16
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SOMETHING MORE ABOUT BANANAS.


The best fruit at command should be chosen for
making banana sandwiches: not OF necessity the
largest but just at the right stage Of rpcness ~nen
the skins are in the specked condition. says MISS
cry The fruit should be sound but still It is better
rather over than under ripe, for iqll hay2t % VIII Win
ment Cut your peeled fruit in tie toinnest slices
and flavor II In one OF these ways: little iemon
juice and sugar, In which you will toss II lightiy
I'LL coated well; a morsel Of apricot Jam melted
with little water and used when cool in the same
good rose water with or without the addition Of
grated Gocoanut. These two ravors blend har.
few drops of frst-class almond to the apri.
cot syrSp for stone fruit and almonds always .ult
can step In as substitute for apricot Then there
fruit. and there are thosc who think nothing nicer
mp 50 mf avnS w hsn got or tn % beS or ,
French roll-they all merit attention
BANANA TARTIETs.
The patty pans being lined in readiness with a
thiny rolled good short crust. mash or sieve some
ripe fruit. add little thick cream. and blend with
SON some taken siher from IAN or pot
little sugar will assist In converting all into =
Srng the r"S o 6a iii he Gr pay s
the mixture. Then cover with mixture made by
sugar then adding an egg ana next an ounce and
half Of fine flour with little baking powder and
quick oven. These are good. hot or cold. In the
first form serve as they are but in the second some
morse OF candied fruit In the centre.
A BANANA CUSTARD
Prepare the fruit precisely as for the tartets ana
put a good layer OF IT in the baking dish buttered
little. Now go over the surface OF the fruit with
thin layer Of biscuit crumbs. grated or sieyed,
then pour over your custard Any pet recipe can
be used but the following is good and worth tral
Take a mixture OF milk and cream To make three
quarters OF pint: boil. and add. when cooled.
trhe 70 the yolks Of four Eggs and the whites o.
not more than half ounce. II Is much smoother
when little Is used and more oan be served WIN
the dish. Pour this little by little over the frut
and then bake. taking the precaut.on 10 set the
dish In tin containing little cold water; the oven
viii be smooth all through no holes and no water.
Any havoring in the custard H. optional Naturally
but the proportions should be borne In mind.
Here let me suggest something very much palmer
but not 10 be despisei on that account assure
you that a novel note may be struck by serving IL
for dinner luncheon; II is simple enough for the
nursery, while good enough for the dning-room.
Take a shallow basin and line 1t with shor,
crust OF moderate richness Then take half dozen
bananas OF goon size. peel and slice them ana put
them in the basin with a tablespoonful or more OF
sugar the grated rind and juice OF half lemon. A
pinch Of powdered cloves or cinnamon. and about a
wineglass of water. Apricot jam supplies an alter-
OF variations in the matter OF spices. The cover
should be thin. and the pudding baked in a moderate
oven.
BANANA DUMPLINGS.
Very good dumplings can be had. with suet
crust II liked. and then they may be steamed and
a morsel OF Jam some rasins mixed with the
bananas; indeed. the recipe gives plenty % scope
for originality Anyhow. whether puttings or
dumpngs. serve piping hot. and though good plain.
q sweet sauce or clstard bctters them.
may end with a hint, rather than A recipe. that
bananas pulped and favored in some Of the ways
indicated will serve admirably for the spreading of
ture which must be soft enough 10 spread easily.
but stin enough not 10 run out.