The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-02-16
~. -, .Se. ~. ~ )
Cooking Bananas

y. Y Tribune

Every cook book contains a rule for
banana ice cream, and most house
wives have some good rules for ha-
mana layer cake Banana blanc
manages and custards are also familiar.
Following are a few suggestions in re-
gard to serving this fruit that may not
be familiar to every one;
| In lands where the banana grows
| everywhere it is served in an amending
/ variety of ways. Some of the half ripe
| bananas sold in northern markets are
| suitable for boiling as dinner vege-
! table. In Africa they use them part
/ ~ green for this purpose. Cut the ba-
/ nanas into small chunks and let them
| boil in water for ten minutes; then
serve with a cream sauce highly sea-
| soned with pepper and salt. Care must
| be taken to cook the banana in some
| thing that has no iron or tin about it
/ to discolor it while cooking.
| In New Orleans this fruit is fried and
| baked. Baked bananas are now often
seen at the North. Fried bananas are
not SO common. Peel and cut the ba-
! nanas lengthwise and steep them for
| half an hour in orange juice and sugar.
Then roll them in flour and fry In hot
salad oil. Just before serving sprinkle
with sugar. They are sometimes serv-
ed with game or lamb chops.
For baking the peeled bananas are
| generally merely sprinkled with bits of
butter and little powdered sugar and
then baked in quick oven. They are
particularly delicious baked in the
broiling compartment of a gas range.
4 -ffNly 10 h al-a1 iNa-
! nanas with pecan nuts and half melted
currant jelly
One cook book suggests baking ba-
nanas without peeling. Basic occa-
sionally with melted butter and hot
water Let them cool in the skins.
Plain puff buildings steamed are re-
commended in one cook book as worth
trying with the addition of few slic-
ed bananas stirred into the batter be-
fore cooking. Juliet Corson advocates
banana pie. 1t is a novelty to many.
Line pie plate with fine pastry, peel
and slice the fruit. sprinkle well with
powdered sugar and add half an even
teaspoonful of any powdered spice pre-
ferred, tablespoonful of butter and
one of cider or apple jelly.
A good sauce is made by serving
sliced bananas for few minutes in a
little sugar and water with slight
lemon f1avoring.
Escalloped bananas make nice de-
sert Cover the bottom of baking
dish with soft grated bread crumbs
Then put over that a layer of banana
slices: then another layer of bread
crumbs. Sprinkle well with sugar,
moisten slightly with milk and bake.
Serve hot with hard sauce or with
delicately Drowned meringue. The
pudding may be favored with orange
or lemon.
A similar pudding is made with stale
cake crumbs; then no sugar is used.
The pudding may be moistened with
thin boiled custard instead of milk,
which will then make it richer.
Another way to scallop bananas is
| to lay a thick layer of bananas in
buttered baking dish. Sprinkle with
| two tablespoonfuls of sugar and lit
| tie lemon Juice. Place a thin layer OF
/ cracker crumbs over the thick layer of
bananas; then put another of bananas.
| sugar and lemon over the cracker
| crumbs and top all with few more
crumbs. Dot the top with melted but
| ter and bake until delicately Drowned.
SERVING FRESH BANANAS.
| Bananas are sometimes chilled and
/ served with Madeira wine poured over
| them They are also served with
| orange or lemon juice and busted with
| powdered sugar or merely topped with
| a snowy mound of whipped cream.
| They combine we'll with number OF
/ fruits. such as strawberries or rasp-
| berries. The bananas are simply cut
| m into slices and the berries scatter
| ed among them Then the whole is
| topped with powdered sugar. Bananas
are also good with sliced peaches or
| sliced oranges. Sometimes sliced ba-
| nanas are served with rice at break
| fast. Put the fruit into saucers.
| sprinkle with sugar, then cover with
! a small mound of rice cooked in milk.
BANANA TARTLETs.
For banana tartlets line six tart
moulds wiKh fine pastry. Put table,
| spoonful OF apple jelly in the bottom
| of each. On top place a banana cut
| in thin sficesl Sprinkle over each two
or three drops of vanilla extract and
a little powdered sugar. Bake for
each a teaspoonful of currant jelly.
Remove them from their moulds,
sprinkle with little powdered sugar
and serve.
FiIipini gives the following banana
pudding with raspberry sauce: place
in a bowl four ounces Of graduated
sugar, one ounce of butter, three egg
yolks, a teaspoonfuI of vanilla essence,
and briskly stir with a wooden spoon
five minutes. Add. four ounces OF
sifted -four. three finely sliced, peeled,
sound bananas. and gently mix. Beat
ND the whites of three eggs to stiff
froth and gradually add 10 the MKT
ure: place the preparation in a light
lv buttered pudding mould, set to bake
in moderate oven for forty minutes.
remove. unmouId on hot dish, pour
around it a raspberry sauce and serve
To make this sauce, put into small
saucepan four tablespoonfuis Of rasp-
berry lam with one ounce Of sugar.
one gill of water and one teaspoonfui
of kirchwasser. Mix well for one min
ute. then boil on the range for two
minutes. occasionally mixing. Use as
directed.
DrA GAT.An