The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1901-03-13
SUGGESTIONS FOR
TABLE AND KITCHEN.

Many of our valuable wild fruits. per ex-
ample. the strawberry and orange. have
through process Of grating or forced seed
lings, or cross-fertiliZing, SO changed their
natural composition as to be valuable only
for their flavor and not for the purpose
Norigtnally intended.
The banana, fig and date are true exam
pies Of natural unchanged fruits and are
the same simple wild fruits to-day as
when they formed the staple articles OF
food of those noted wise men CT the East.
Bananas should not be eaten raw unless
thus predigested. When sufficiently ripe to
be eaten raw they have almost reached
the point Of souring and the skins are
low it should not be used unless cooked
and never given to children in that condi-
ton, as they cannot digest them.
the true banana is a small variety of such
delicate structure it will not bear trans
portation, SO is never shipped TO- our mar
kets. This is the truly edible kind that Is
thought suitable to be eaten raw by the
natives. What We know as the banana Is
the larger variety of plantain which they
would not think Of eating uncooked.
One variety of the unripened fruit con-
tains a large percentage Of starch. This is
often dried by baking in an oven and then
rather fragrant odor and pleasant flavor
and is considered a valuable addition to
the invalid,s dietary; being HS,, employed sIP3Ssr m, ~
Allt q "A
or water and carefully seasoned and
favored. This meal can be procured In our
markets.
SO many ways are given for serving the
banana as a dessert; but as yet very few
methods are commonly known FOR pTepar-
Ing It as a substitute for meat dishes ne
Baked bananas make q nice breakfast dish
and will be found a suitable ana agreeahie
substitute for meat, especially during Lent.
The following method Is said to be tine
one employed in India: Take ordinary ba-
nanas. cut about a quarter OF an inch from
each end. but do not peel them: Lay them
e ON z saking s aise ~, ml0ute sh IN o q hot aa0 OVEN.
When the bananas are done the skin should
burst open like a baked apple; then turn
other side. so they will be perfectly done on
all sides. Serve very hot on same dish on
which they are baked; first eat the juice
Another method is to remove a strip of
the skin, cut of each end and place the
bananas In a shallow pan. having exposed
with a pinch Of salt. two tablespoonfuls of
melted butter and two tablespoonful of
lemon Juice; basic the bananas with this
oven until soft. Heat the remainder of tho
dressing and pour over the bananas and
serve very hot .
Banana Toast.
Bake the bananas; then press through a
colander or vegetable press, season with
little salt. butter. sugar and emon Juice.
Moisten slices of 1wieback In hot cream:
COS6S GdCH SliCe Win D. spOOL4uI VI IA
banana pulp and serve very hot Serve for
breakfast dish without meat.
Banana Croquettes.
Sc Select ct very o small all: w. yeTy r ripe b%i fPa as:
mani look like a small cylinder. Dip in
beaten egg and fine bread crumbs. or II
for dessert. macaroons grated, and fry in
These may be served for a luncheon dish
in place Of meat and with fruit sauce.
Banana Tapioca-
Use either the pearl or the finer tapioca;
II the former, soak over night, using a cup
full. Cook until transparent In a quart OF
water. When done. sweeten with a cup
s Of sgs3 ,5,n and serve saa four With Hery wh pIpe Gae cpeam
SPECIMEN MENUS.
Wednesday.
BREAKFAST.
Grape Fruit,
Meat Sausage: Hot HorseradisS Sauce
LUNCH.
Little Oyster Pies. Celery,
Fruit. Softened Gingerbread.
Cocoa.
DINNER.
Vegetable Soup,
Mashed Potatoes, Dreamed Carrots. !
Corn souffe.
al Cofe Cream. -4 |
Thursday.
BREAKFAST.
Fruit, |
Corn Meal Mush. Maple Syrup,
Lambs Liver, Bacon, |
Potato Balls in Cream,
LUNCH. |
Thin Sliced Cold Roast Beef,
Hot Potato Salad,
Finger Rolls, Tea.
DINNER
Mock Turtle Soup, |
Macaroni and Cheese a la ~1taliene,
String Beans, Baked Sweet Potatoes,
Egg Salad, |
Peach Dumplings with Rice,
Coffee. |