Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-01-07
BANANA DESSERTS
Varieties of the Fruit as Well
as Ways to Serve.
A SAUCE WITH MEAT
IN PUDDINGs, CAKES AND FRIT.
TIERS.
Makes Nice Sunday Supper Dishes
lis Cheap and
Good.
A SAUCE WITH MEAT
Written for The Evening Star.


Bananas have all seasons for their ovp
They also have the advantage of being both
inexpensive and easily obtained 1t is there
fore wonder that the possibilities of the
banana in the culinary line are not more
appreciated. If one asks the average Main
COOK whether she can make any sweet dish
from bananas she will very likely answer
with the greatest assurance: "Oh. yes'm.
Slice them and serve as dessert with
whipped cream" If she be a little moro
progressive she may add: Split and fried
they are very good But 1 doubt whether
IN many instances her imagination would
soar SO high.
Inc general taste for this delicate fruit
SO some people who are by no means
cehtenarians tell us, has developed remark
ANY OF late years. and bananas are more
generally eaten at the present time than
ever before
NOT all housekeepers know that. besides
the ORDINARY banana of commerce tbera
are several exotic varieties on the rnarlet
10 be sure, they are more extravagant In
price out so rich is the flavor that one uses
less OF the fruit; consequently what is lost
In price is gained in quantity.
Inc Guinea banana is one of the new va
rletles 1t is coarse of grain and NOT nleas
ant to eat in the raw state. but ,a, cpnlood
Is ueiiciouS. Cut into slices and fried IL 10
uainty DISH and croquettes made of the
pounded ,rn pulp are equally toothsome
Inc Zig banana is another novelty tba
Irulterers are procuring for us this winter
ihey are small. measuring generally three
lhches IN length, and cost about fifty cents
a dozen. N' N't'8
The conservative housewife knows moth
ing OF these eXotics and will probably con-
tent herself with the usual banana nv
employing the following formulas for
cgiroer
enlarge her menu and provide variety
where formerly she reveled in monotony
or protested total ignorance.
Many Ways to Cook.
There are many methods of cooking this
fruit 1t may be fried baked, sauted or
made into puddings cakes and creams.
while banana fool is not TO be despised.
and a compete is distinctly to be recon-
mended. There are even ways of utilizing
the hard and somewhat unripe fruit, while
that which is a little overripe need not be
thrown aside as 1t may help to make n
PURGE for pudding
Banana fritters are an excellent and
cheap entree. Make PURGE of the fruit;
then prepare batter by mixing two tea
spoonfuls of powdered sugar with the
same quantity of baking powder. a teacup-
full of flour and a quarter teaspoonful of
salt. Add these to a well-beaten egg,
quarter cupful of milk and a tablespoonful
of lemon juice well blended. Mix smooth,
add the banana PURGE and drop in spoon
fuls into boiling fat. Roll in powdered
sugar and serve piping hot.
Some eplcureS enjoy their fritterS with
a lemon sauce but the average person Will
taboo this addition. Here is the lemon
GAUGE recipe for those who care to ex-
pertinent Mix one and half TEASPOON
fuls of cornstarch quite smooth in a quar-
ter of cupful of boiling water: then add
three-quarters of cupful of boiling water
and a grating of lemon rind and cook ten
HI lftr1 af
lemon Juice sweeten to taste. boil up once.
take off the stove. strain and serve with
the fritters.
Served With Meats
1t is not at all usual to see bananas
served with broiled lamb chops roast
lamb, but with both they delightful if
cooked in the following fashion: Peel six
large bananas, cut the pulp in halves cross
wise and cut off the ends. Brush each piece
over with beaten egg, roll in bread crumbs
and fry in deep fat to a delicate brown.
When the small fig bananas are served in
stead of potatoes with lamb or pork chops
they cut up into strips and fried IN
bacon fat both sides to a nice brown.
They look like Saratoga chips, though they
are little thicker. Bake the bananas
when they are not exactly ripe. Place the
bananas in their skins in fireproof bak-
ing dish after splitting the SKINS on each
side and bake until the skins are black.
Serve in the dish in which they are cooked.
This is not a pretty way OF disposlng OF
the banana. but in this case the old ad9ge
about beauty being only skin deep holds
good Cream may be served with the baked
bananas Still another way of baking them
is to skin the bananas about half way down,
sprinkle with salt and bake until they are
almost black Serve with thick broiled
steak they are better than the much Naunt-
ed mushroom sauce.
Made in a Pudding.
,~zo,+ bo,a,a ,,,ddipo ic a rea nj
addition to the list of sweets. A very rich
and delicious pudding is made in this man.
ner. Peel four ripe bananas and pass them
through a sieve Add to the juice one
quarter of a pound of crushed macaroons.
the yolks and whites of two eggs beaten
separately, and gill of milk. Ornament
a we'll buttered pudding dish with slices or
bananas and crystallized cherries. Pour In
the mixture, cover with buttered paper and
steam for forty minutes. Serve with a
sweet sauce favored with vanilla.
,,daine Here is one for pudding to be
served cold: Line mold with slices or
sponge cake moistened with little sherfy
wine Beat to pulp six bananas ana ada
a gill of cream favored slightly with sheTfy
ana sweetened to taste. If necessary add
little gelatin soaked in milk TO thicken the
cream Mix WELL fill the mold and put on
ice to harden. In lew hours ,ie puooiis
win be ready to turn out. With this pud-
J,n. NAV be served a rich custard, gar
Wished. hedgehog fashion. with blanched
and sliced almonds. The custard should
he poured around the pudding.
A New Cake.
Ranana cakes will be new to majority
of cooks. Scoop out in the center a tail
snonse or madeira cake. Make PURGE OF
four bananas two oranges and two ounces
of powdered sugar and pour into the open
ing in the center of the cake. Whip one
gill of cream with one teaspoonful of pow
dered sugar and half teaspoonfui OF va
nilla and pour over the PURGE.
If ore wants specially elaborate cake
soak the sponge cake in sherry. The PURGE,
the filling of banana and the cream are
whipped together. The garnishing cream
is supplemented by candied fruits and an
gelica pressed into the top and sides of the
cake.
Compete of banana is nice Sunday sup
ner dish Peel and halve the fruit and put
into q saucepan with sufficient light strip
to cover it. Let it just boil; then lift out
the bananas and arrange them In a bowl
Boil the strip up again almost to the crack
and flavor with a teaspoonful of rum. When
cool pour over the fruit.
Last, but by no means least, I will give
The formula for banana fool, which is
simply banana PURGE Favored with orange.