The morning news. [volume] (Savannah, Ga.) 1887-1900, 1898-06-16

fectly harmless if properly handled There
Is but one proper way 10 deal with tire
pine, and this is it:
Select one from small TO medium in
size Qor In these the flavor is besO, and
never take one which has not both stem
and crown. Remove the stem and throw
il away but, after twisting out the crown,
keep il for future reference In the shall
dow pit from which the crown has been
twisted drive two strong skewers down
through the central core until they just
come through at the bottom. Then pull
the skewers apart, and it viii be found
that the pine is split asunder from crown
to stem. Then 1t is a simple matter to
split the core, so as to divide again each
half of the fruit A little experience will
bring the knack of thus dismembering
a pine without squeezing out a table
spoonful of its juice Put the pieces to-
gether in their natural position, tie with
a narrow ribbon. fasten the crown where
it belongs, and the pine is ready to serve
by simply untying the bow of ribbon. 1t
is eaten by separating each of the little
squares of the rind from the rest and
ripping the flesh to the core. By this
means no Juice Is lost. the fiber splits
along its natural line of cleavage, and the
dreaded rind and eye serve as convenient
and proper handles for conveying the fruit
TO the lips. Those who wish the very
fifth essence of the flavor of the pine
claim the crown for their portion. Pun
off all the leaves carefully to the very
heart, and there will be found two dainty,
soft, white leaves in a spike about halt
inch long. Dip the tender morsel in wee
drop of tabasco, and the flavor of the pine
win linger on the palate for day.
Il may seem the easiest thing in the
world to eat a banana-just peel off the
rind eat the flesh and rid ones sell OF
the outer covering either by throwing II
I dos ri n o.
liceman is in sight, or else carrying 1t to
some receptacle for rubbish, as the law
provides. But the botanists have named the
banana Musa Sapientum,by way of INIT
that only the wise know how to get the
best out of the fruit. Commonly the ban
ana eater strips off the rind by pulling II
down in ribbons from the stem end, which
never fails 10 leave several strips of bit
ter fiber closely attached to the inner flesh,
a fiber which spoils the flavor of the frut
and is difficult 10 remove. If il IS hello
necessary by d!sordered taste TO peel the
banana in strips, one should at least be
gin at the bud end. when it will be found
that the fiber bands come off with the
rind, and do not adhere 10 the flesh. But
the right way to get at the edible portion
of the banana is to begin i'll the middle.
Every banana is modified triangle in
section, one side, the inner face of the
curve, being nearly Aar. Hold the banana
side uppermost. With the thumb nail make
little cut in the sharper edge al tho
left Of the fruit about its middle, a cut
just deep enough to secure firm hold.
Now a steady pun will rip the rind from
bud to stem along the edge, and contin-
uing the pull the rnd will unwrap itself
in a continuous piece around the fruit, car
rying with it every strip of inner fiber and
the tasteless pith always found at the bud
end There will be no difficulty in doing
this If the banana is al the right stage of
ripeness for eating as a hand fru4t-that
is, when the fruit has become yielding to
the touch
Bananas to be cooked must be taken at
an earlier stage If they are to be baked
they should be taken just when the green
color is beginning to change to the yellow
of ripeness. Remove the rind and bake in
a quick oven on buttered pans. For frying
they must be allowed to ripen until the
rind Is all yellow, but the flesh is still hard
Squeeze the fruit steadily from end to end
in the whole hand until something is felt
to give evenly inside Remove the rind and
the fruit can be separated N three Iongi-
tudinal segments. Dip in white of egg and
plunge into a kettle of boiling olive Oil
This is a Philippine recipe and no one
who has ever tried it will be content with
banana cut into disks or strips and fried
10 a greasy mush in pan with butter.