The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-04-05

bread: but chiefly in the form Of sugar
bic the potato and with little salt meat
or flsh 70 furnish proteids, a patch OF ba-
~ Wes s lnolan 20 live very coHforta-
ply, and when necessity requires viii per-
mt % MN 70 perform a reasonable amount
OF hard, physical labor.
Many VARIETIES OF THE FRUIT.
i e ne point We nave not fully understood
ern climate we must consider TWO things.
I ne fruit comes TO US perfectly green, to
mana, which is eaten raw BY the natives.
IS q small variety that is not picked until
perfectly ripe and will perish before it
reaches q foreign market.
1neses however can be mashed into a
pulp and pressed into cakes forming sac
eharlne loaves. They are also preserved
larger variety of plantain. which is the
variety generally sent north and selected
pale yellow ana without a f4eclS or blernish
Tor eating raw. simply on account of the
attra ctiVeness. should be cooked to render
them perfectly wholesome and digestible.
fQT eating raw the banana must have
sllfflSlent time for the pulp to develop from
the hard. acrid substance. chiefly lnrna-
lied into sweet, delicious Jelly luscious in
flavor and a little cloying to the appetite
II too many are eaten at one time.
The lemon has a decided affinity for the
banana and greatly improves its favor
when the juice is added to the ripe fruit
MANNER OF COOKING.
II this fruit is to rival the beloved potato
Oh our EaDleS II Is necessary TO study new
methods OF preparing it to serve as q veg
etabie as well as a fruit.
In the homeland Of the plantain it is
roasted or baked in the skins like potatoes,
sliced and fried ia butter with powdered
sugar; fernented into wine, served in COM
pote and even as beverage like coffee
The banana meal is much less nutritious
than the meal of grains in common use, is
extensively used in place of cereal grains
in tropical countries
It requires the addition of some legunc
or lean meat to furnish the heterogeneous
material it lacks.
The unripe fruit is chosen for driving and
converting into meal because it is filed
with starch. which when dried and baked
composition While we NAV exchange
wheat for the banana it would be sending
Goals TO Newcastle to ship white potatoes
to the tropics in order to give the natives
BAKED BANANA.
These are to serve as a vegetable instead
chops roast lamb or broiied chicken. -
Peel q. strip Of skin from each banana,
loosen the pulp from the rest Of the skin.
but do not break it. Place the fruit in
q baking pan, skin side down for each
butter in two of hot water and pour over
the fruit; sprinkle with little salt and
served with chicken tiny pinch of grated
nutmeg Bake until tender and Well
BANANAS IN SYRUP.
Put a pint of currant or strawberry juice
in 4 saucepan Of the latter. add a little
lemon juice, add one cup of sugar and let
boil up: then drop in a dozen small. peeled,
20 minutes. Lift the bananas out carefully
and boil the syrup down until rather thick
and then pour over the fruit and serve
cold.
FRIED BANANAS
Peel and cut each banana in two or three
strips according to size. sprinkle with a
little salt lemon juice and allspiee, then
dip into beaten egg. cover with fine
crumbs bread or wheat biscuit and fry
nice brown in deep hot fat. Serve as an
accompaniment to meat
BANANA TOAST.
Chop some very ripe bananas very fine.
using a silver knife. season with little
salt, add sugar and lemon juice to suit the
taste. Pour a little hot cream over slices
of toast or zWieback' spread the bananas
over the toast and serve at once.
BANANA SALAD.
Peel and slice the bananas and sprinkle
with little salt. sugar and lemon juice
and set on ice for two hours. Cream to-
gether half a cup of sugar and half q cup
of butter, when quite light colored whip
ping half cup Of sweet. rich cream, fla
vor with little nutmeg or grated orange
peel aud pour over the bananas. Serve in
crisp heads of lettuce.