Los Angeles herald., 1910-08-21
BANANAS

ing the banana. This Is not strange,
considering the fact that they are
picked green, very green, and ripen
only when hanging in the stores. These
same people find that the trouble is
generally entirely overcome when the
banana is cooked. 1t is valuable
food as well as a fruit. While the
apple or the orange aid digestion by
means of their splendid acids and salts,
rather than by actual food value in
themselves, the banana can nourish.
For this reason it can be used rather
as a portion of the meal than as an
adjunct, after the fashion of fruits.
Bananas and brown bread will furnish
a meal alone without other aid. The
banana can show a fifth of it's full
weight in pure nourishing sugar that
is in a form readily absorbable, re-
quiring no digestive change at all.
Then there is flesh-making power
This is a quality in which nearly every
fruit is deficient, because the luscious
ness of fruit is meant to be slim
ulant to digestion rather than the food
itself Slightly more than twentieth
of a bananas full weight can be con-
verted into protein, with which the
body can build up itself. The salts in
a banana are good, but in this it does
not exceed either the apple or orange.
When one eats the tender flesh of the
banana it is comforting to know that
over three-quarters of 1t will be used
I'D in the system entirely. No hard
cores or waste fibers are met with, once
the thick outer skin is stripped from
the core. For the sedentary man
banana lunch is excellent 1t is easily
digested and gives his jaded organs no
trouble. Before the banana is ripe all
it's sweet, sugary substance is in a
state of starch, sugars preliminary
stage This starch can be dried and
converted into banana -four, most
nourishing article on which it is pos
sible to live entirely in hot lands.
Bread made from this flour is identical
with that made from the meal of the
plantain or breadfruit tree.
Baked banana-One of the simplest
ways of cooking the banana is to
haive it lengthwise and put it in a
baking pan, sprinkle with little
sugar and lemon juice, put little
water in pan and bake until tender.
They may be sauted in butter and
sprinkled with a little sugar.
Banana souffle-Peel six bananas,
mash up the pulp with little milk,
add one tablespoonful of flavoring.
Put into a basin one heaping table
spoonful of butter, two tablespoonfuls
of sugar and beat till creamy; stir In
the yolks of three eggs well beaten,
then add the banana puree and the
whites of the eggs stiffly beaten. Pour
into a souffle mold and bake in mod
crate oven for forty minutes.
Banana fritters-Peel twelve banan-
as, cut them into two pieces, sprinkle
over with sugar and little lemon
Juice. Batter-Beat up one egg, sift
in one cupful of flour, add half cup
full of milk, a pinch of salt and one
teaspoonful of salad oil. Mix we'll till
smooth and glossy; allow to stand in
a cool place for one or two hours, then
add one heaping teaspoOnful of bak-
ing powder. Put in few pieces or
banana at a time. Drop into smoking
hot fat and fry till a golden color;
drain on white paper. Serve hot with
sifted sugar sprinkled over
Banana salad-Halve the bananas
lengthwise and sprinkle with bits of
canned pimentos; cut out tiny hearts
or stars with the little cutters, which
may be obtained at any hardware
store. Serve with mayonnaise dress
ing. This is a very pretty as well as
delicious salad; the contrast in color
between the bright red pepper and the
banana is very pleasing to the eye.
Chopped nuts may be used with the
banana and served with mayonnaise.
Either of these salads served with
whole wheat bread form a nourishtng
meal.
Mayonnaise dressing-The yolks of
two eggs saltspoon of dry mustard,
paprika and salt. Beat slightly and
add olive oil very slowly, almost drop
by drop at first. When 1t becomes
thick thin with lemon juice and then