Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1907-01-12


to the housewives who are fond of vari-
ETY..
BAKED BANANA PUDDING.-Peel
three large bananas, cut them IN two
lcngthways cut each piece again in three
and arrange them neatly in a pudding
dish Squeeze over them a little fresh
lemon juice and add sugar t. taste.
Mois;on two ounces Of cornstarch with
ono pint of milk. Stir over the fire till
it boils. and cook for ten minutes. Add
sugar and flayoring. pour over the ba-
nanas and bake for half an hour II pre-
feIrcd an egg may lie added to the corn
starch. ana the fliv0ring may be omitted
BANANA CREA NJ Dissolve three
quarters of an ounce OF gelatin in three
quarters Of Il pint of milk. strain it and
add three ounces of sugar. the juice OF
one lemon and four bananas rubbed
through sieve Allow to cool little
then stir in hall pint of whipped cream,
One tablespoonful of brandy improves
this recipe. As soon az 1t begins t. set
pour the mixture into mold previously
rinScd il cold water.
TO turn out dip the mold III tepid water
BANANA MERlNGrE-pecl six ban
auas and cut them in pieces about an
inch and a half long. Arrange these end
ways in a pudding dish ard fill in the
orcn space with apricot preserves.
Beat up three whites of eggs stifily
then gradually add half a pound OF
sugar. beat for FIVE minutes. then pile on
tho top and bake in Il slow oven for half
an hour.
BANANA FRITTERS Remove the
skins rem four large bananas. cut them
lengthwisc and then across, into pi ccs
about two inch", long. Lay these III u
dish and suucczc over them n little fresh
lemon juice and sprinkle" with fine sugar.
Make a batter by heating up one egg,
add hall
Of milk a pinch Of salt and one dessert
spoonful Of salad oil Mix till smooth
ana glossy Allow to stand i'll a cool
place fog one hour Put in few pieces
of bananas at q time. Fly in smoking
hot fat. Drain. Serve hot with fine
sugar.
STEAMED BANANA PITDDING.-Pecl
six bananas and rub them through i
coarse sieve into a basin. add four ounces
of fine bread crumbs, four ounces OF
sugar. one tablespoonful of flour. three
we'll beaten eggs. and as much milk as
Will make it of the consistency OF thick
cream. Ada n few drops Of lemon t%-
tract pour into a well buttcrcd mold.
cover with a huttcrcd paper ana steam
for three hours.
BANANA SALAD-IIavc the bananas
very cold Cat them into small pieces
and mix with dressing composed OF TWO
tahlcspoonfuls Of salad oil one tcaspooniul
Of vinegar. one tcaspoonful of lemon Juice
and a quarter of Il teaSpOonful each OF
salt and white pepper.
Fill the banana skins, which should DC
opened to look like boats and set over
| lettuce leaves. Sprinkle few halves OF
English walnuts and little chopped
parsley over the top of the salad ana
serve Immediately.
strip by boiling half a pound
If sugar with half pint Of water " hen
the sugar is dissolved add the White OF
ar egg whipped up with a little water
Il i,rr nf lemon
WhiSk al! together. Let it boil TIL the
sillp thicllcns removing the scum as II
rises, then strain through@a clotn or nm
sieve. Peel some bananas, cut Them III
rounds arrang" in n glass dish. Let the
sirup cool = little, pour It over. serve
cold. .
FRIED OR BAKED BANANAS-Cut
about a quarter of an inch from eacn en-
in a baking dish and bake i'm a not oven
for about fifteen ninut, s. When Done
the skin should burst open TX" tnat 81 =
baked apple. Then turn the banaii;'S Oyer yer
and bake for tive minutes on INC o'i'Vi
size. Serve very hot. til; e
Another method is to remove STRIP III
the skin. cutting of each end AS neIolt'
and place in a shallow pan Win INC ~
posed side up. ~ .,o
Of melted butter, and two of lemon JUICE
with n winch of salt. and naEtc ;ic
bananas with this while il,"E a'i IN; i'' oft
| !Itat tho remainder of the dressings and
| pour over the bananas S"rv? no.. ,;no
Peel ripe bananas and place III p"hiIiI
| dish Snyinkl, little lemon lHc" ann
| eIIrar an them. half cover with water
bake twenty minutes. ....,, o,.,.o,,
When cool serve with cuStafd' cl'dii'
of milk. ,..,,,,.a,.,. ana fry
IN srnnkinl; hot fat. Eat with meal q
serve with fine sugar. y hlCcfZ1 ~ i'ii-
on is an i!nproVcm"nt'