The commonwealth. (Greenwood, Miss.) 1896-1923, 1905-06-16
line BANANA sHE
One Should Become Used to This Fruit
Served In Various Of Its Deli
eious Cooked Forms.

Bananas figure on the fruit menu IN
most families and the variety OF ways
In which they may be served when the
home folks tire of the simple sliced or
peeled dish is a source of satisfaction
to the housewife. Here are a few sug-
gestions for palatable banana dishes:
Curried Bananas.-Soak a ~teaeupful
of dessicated cocoanut in half a pint of
milk for an hour in a covered dish, fry
a tablespoonful of good curry in one
ounce Of butter for a minute or two,
then lay in six or seven peeled and
sliced green bananas and brown light
ly; add a. teaspoonful of essence of an
chovy and the same of some good table
sauce, a dust of salt and of cayenne,
and, last of all, the milk in which the
%cocoanut was stepped, and from which
IL should have been wrung; let this
all simmer gently together for a quar-
ter of an hour, then stir in q beaten
egg and serve in a wall of well boiled
rice.
Banana Compote.-Peel and halye
the bananas ~lengthwise and put them
In a pan with enough lemon and
liqueur-fiavored sugar syrup to cover
them; bring this all just to the boil,
lift out the fruit and lay 1t on a glass
dish. Meanwhile boil the liquid in
which the fruit was cooked almost to
the crack, flavor to taste with a little
more liqueur or whatever spirit was
used to flavor it and pour it over the
fruit in the dish. This is an excellent
accompaniment for boiled rice.
Banana Fritters.-Peel and quarter
some nice bananas and let them mar
made for an hour or so in a spoonful
Of brandy, some lemon juice and a
good dust of caster sugar; meanwhile,
make a stiff batter with three eggs, a
pint of new milk, and sufficient flour
to get it to the right consistency, sift
ing in with this a te%aspoonful of bak-
ing powder; dip the quartered fruit in
this, and fry at once in hot fat or oil
for four or five minutes, drain and
serve, busted with sugar, and currant
jelly or wine sauce as preferred.
Banana Sponge.-Peel and pound
smoothly six or eight nice ripe ba-
nanas, add to this three ounces or four
ounces of loaf sugar rubbing a little
lemon rind off on some of the lumps),
the juice of half a lemon, n ounce of
gelatin, and rather more than one and
a half pints of cold water; stir this
over the fire till the sugar and gelatin
are perfectly dissolved, then lift it off
and when nearly cold, whisk it well,
mixing in the stifiy-whipped whites of
two eggs; pour it all into a mold and
let it stand on ice till set.
Banana P~udding.--To II quart Of
scalded milk add the weii-beaten yolks
of three eggs, a tablespoonful of corn
-four, with caster sugar to taste, and
boil this all to a smooth, thick cream;
lay three thinly-sliced and peeled ba-
nanas in a pie dish, and pour the
cream over them; make a meringue
with the stiffly-whipped egg whites, a
little sugar and some grated lemon
rind; pile this rockily owe the cream,
and bake in a moderate oven till nice
ly Drowned. Serve cold.
A sauce for sliced or sauted bananas
rs made In this way: Stir some red
currant jelly In water owe the fire till
perfectly dissolved, then add a squeeze
OF orange juice, and some of the peel
cut into fine julienne strips, with
some blanched and shred almonds or
dessicated o fresh cocoanut.-Brook-
lyn Eagle.