The morning news. [volume] (Savannah, Ga.) 1887-1900, 1898-04-24
ALL ABOUT BANANAS.
A Fruit of Great Value in Point of
NOurishment.
From the New orleans Picayune.

tain (Which Is only a different species
OF the same planD Is to the native of
the tropics. 1t is his staple food, his staff
of life, his bread which nature gives TO
him already prepared, without the labor
which the man of the North has, in
planting, reaping, milling cooking, etc,
the material for his daily food Indeed, to
this fact that his food is provided for
him with so little labor, do philosophers
ascribe the general lack of energy and
efficiency shown by. the native of southern
chimes.
The banana originated in Asia. but now
is nowhere found in a wild state, but is
cultivated in all tropical regions. The
ease with which it is grown and the
amount of nourishment which it fur
nishes are amazing. The traveller Hum,
boldt, who made some valuable compari
sons of the food products of different
climates, states that the same land that
produces 1000 pounds of potatoes viii
yield 1900 pounds of bananas, and that
an area which is capable of bearing wheat
enough to feed one man will, when plant
ed with bananas. feed twenty-five men.
With a little salt meat OF fish. the native
West Indian, or Central American, thrives
on bananas, and when driven by necessity
Qor nothing else will make him worl) can
perform good deal of labor on this food
d
bananas being said to contain as much
nutriment as three pounds of meat, and
much greater amount than the same guam
tity of the best wheaton bread.
The use of bananas in temperate climes
is comparatively new, and most of US
can remember when they Were an expen-
sive rarity, and only seen at all during
a limited season of the year in inland
cities. But the importance of the banana
are now enormous, and increasing annu-
ally. A large importer of New York says:
ut is destined to be the fruit of the flu
ture. Less than one-tenth of the ba-
nanas shipped perish before reaching the
importer, a smaller proportion than that
of any other tropical fresh fruit. Then 1t
is cheap and easily handled. lady can
peel the banana without removing or soil
ing her gloves, a fact which has an in
huence in its favor
New ways of eating the banana are,
therefore, constantly In demand. Many
persons fancy that it is a fruit that can
be eaten only raw But In the tropics,
where it is SO staple an article of food,
1t is boiled, roasted, dipped in sugar ard
dried, preserved in syrup and used in 9TH
er ways. Its possibilities are, indeed,
great, and the following budget of rec
ipes, culled from several cook books, and
most of them tested by the writer, will be
OF interest TO many nOuSekeepefS.
Baked Bananas-Peel the fruit and split
lengthwise in halves, and place them fiat
side down in large baking dish. Sprinkle
thickly with sugar. a trihe of salt and of
cinnamon, and dot with small pieces of
butter. Pour half a teacupful of water
into the pan and brown quickly in a hot
oven.
Fried Bananas-Spllt the bananas as
usual. Have an egg beaten to a froth;
dip each piece of banana in it, then roll
each In sugar and fry quickly on q hot
griddle, well creased with butter.
Stewed Bananas-This is a German re-
cipe and may be commended. Take eight
nice bananas, not too ripe; peel them and
put them in an enameled saucepan, with
one pint of claret or burgundy wine, three
ounces Of sifted sugar. and the juice of
half lemon. Stew gently for twenty-five
minutes, then set aside to cool. Serve very
cold with whipped cream. Id.
Banana Fritters-Cut, say, eight ba-
nanas in two lengthwlse, and then cut
each half in two pieces. Put these in a
bowl and sprinkle over them two table
spoonfuls of gar and the juice of half an
orange. Let this stand an hour or more
Beat two eggs light and add to them half
a cupful of milk; pour this mixture grad
ually on one cupful of flour with one-half
a teaspoonful of baking powder, and beat
very smooth. Then add a little melted but
ter and large pinch of salt. With a spoon
dip each piece of the banana In this bat
ter, then drop into boiling fat, and cook to
a delicate brown. Take out and DRAIN
sprinkle with powdered sugar and serve
Banana Fritters (the German Way
Press the pulp of half dozen ripe bana-
mas through a sieve, and beat with the
yolks of two eggs Then add by degrees
TWO tablespoonful of sugar, one of butter
half a cupful of milk, the whites of the
eggs beaten stiff; and cupful ard a half
of flour, with a scant teaspoonful of bak-
ing powder. Beat all well with an egg-beat-
er. Drop from spoon into boiling hot fat
and fry to a light brown. They should be
like little puff balls. Roll in powdered su-
gar They may be eaten hot or cold.
Banana Blancmange-Into a quart of
boiling milk stir four tablespoonfuls of
corn starch wet with a little milk, and a
quarter of a cupful of sugar. Stir IL till
it thickeps slightly, then stir in the pulp
of four bananas pressed through a coarse
sieve. Put in a mold, and when cold set
in the ice. Serve very cold with thick
cream.
Banana Cream-Take khe pulp of six
bananas put through a sieve, two gills of
sugar, one quart OF whipped cream, and
one cupful of macaroon crumbs. Mix all
together, put on the ice till very cold then
serve.
Banana Ice Cream-Take the pulp of six
ripe bananas, one cup Of sugar, one quart
of sweet cream; stir together and freeze.
Banana Cake-Make a good layer cake
and prepare filling for the same as fol-
lows: Mash six bananas and add to them
the juice of one lemon, and three table,
spo0nfuls of whipped cream and put be-
tween the layers of cake. IL is very nice.
Bananas in Fruit Salads-Bananas hlanA
well with any combination of fruit in salad
or macedonia. Sliced with oranges or pine
apple or with oranges alone they form
dainty dessert. Sliced with fresh apri-
cots alone and served with cream thew
are delicious. They should always be
sliced thin and kept on ice until they are
served
LITTLE WORK FOR INFANTRY