Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

Observation-Disclosures. Mr.. Sullivan thus
describes the way to serve bananas:
Remove skin from a thoroughly ripe
banana and scrape to remove the astrin-
gent principle which lies close to the
skin. Cut in thin slices: arrange on d
serving dish sprinkle with sugar and Il
few drops of lemon juice.
Other mouth watering deicacies for the
sick who need Observation-Disclosures In
their diet may be made according to the
following recipes:
BAKED APPLE SAUCE.
apples tcored. pared and cut in eighthsl.
tablespoonful water. tablespoonfus brown
sugar. ! teaspOonful lemon juce.-Put alternate
layers Of apples. sugar and seasonings in small
baking dish. cover and bake in slow over for
If desired. Serve hot or cold.
APPLE SNOW
Wipe, pare and quarter apple.
Put in small straner. place boiling water.
cover and let steam until apple is soft. then rub
through sieve. There should be OneQuarter
cup of apple sauce. Beat white of one egg until
stff. Swceten apple pulp to taste and add grad
glass serving dish. chill and serve with steamed
custard cream.
BAKED BANANA.
Wipe banana and loosen one section of skin.
then replace. put in shallow pan. cover and bake
until skin is very dark: when banana should he
soft Remove from skin. sprinkle with pow
dered sugar and serve at once.
Mr.. Sullivan likewise gives some choice
recipes for salad dressings which. ne has
founG taste delicious to the sick and
which likewise supply them with the
much desired carbohydrates.
FRENCH DRESSING
3 tablespoonful Olive oil. u Tablespoonful salt.
! tablespoonful lemon Juice or vinegar. pepper
French dressing should be added to salad green's
just before serving. If allowed stand in dress
ing they will quickly wilt.
BOILED SALAD DRESSING
y cup cream few grains cayenne :. teaspoonfni
sah. !. tcaspoonfu mustard: l tablespoonful
vinegar.-Mix ingredients in order given. add win
egar very slowly. Cook over boiling water. stir
constantly until mixture thickens, strain and cool
OIL DRESSING.
Ydlks of hard boiled eggs. / tablespoonful
olive oil, ! tablespoonful vinegar. q teaspoon
cnne.-Rub yolks OF eggs until smooth, add s,a-
sonings. then gradually oil and vinegar.
In discussing milk as member of the
next group of foods, the prOteidS, Mr..
Sullivan says:
may be called a perfect food it contains
erything necessary to build and repair tissue an l
young animal can grow and gain strength on
milk alone. 1t is not perfect foed for an adult
would he necessary for a man at work to con-
sumo four quarts daily in order to get the nee
-ssary quantity of proted. and by doing he
would be furnished with an excess of fat and a
limited supply of carbohydrates.
MIX should he regarded as Il loOu rather IN IN
as il beverage. While it is liquid outside the
body. it enters the stomach it is made
solid by the action OF rennin which causes it to
become clothed Milk is of most value in mike l
dietary. when taken between meals with a
cracker or piece of bread. and it should b..
slipped rather than drunk. If taken quickly in
large quantities. dense curd is formed in the
stomach that it is with difficulty the gastric juice
acts upon il.
Milk from which most of the fat has been re-
moved is known skim mln. Skim milk has
more proteid than whole milk, and slightly
nroDOrtiun of milk sugar.
Buttermilk is obtained from cream during its
manufacture into butter. Its composition differs
little from skim milk. 1t contains less proteid
and more sugar and fat. 1t has slightly acid
taste which makes it agreeable beverage,
and it is well borne by persons of weak diges-
ton 1t acts II laxative.
When milk is clotted by the action of rennet,
wine or an acid, and after standing a few min
uies is strained through double thickness of
cheesec.otil The liquid obtained IS known
whey 1t Is a slightly laxative fluid of small
nutritve value.
\ delicious milk drink for the invalid,
Mr. Sullivan declares, can be made by
mixing cold milk and ginger ale in equal