Evening star., 1914-11-08

NROM sanitary point of view the
banana is superior to most fruits,
it has to be peeled before eat
ing, and is not exposed to germs. Ba-
nanas are generally regarded as spoil
ed when the skin becomes diScolored.
but the truth is that they are unfit
for food before the skin begins to turn
black in places. or if there is any re-
luctance in the skin TO separate from
the pulp. In their native countries
bananas are seldom eaten before the
skin is discolored and the pulp of SO
soft a consistence that it can be scoop
ed out with a spoon. Before bananas
are thoroughly matured they are apt
to be insipid in flavor. and to cause
dyspepsia and other forms of intes-
tinal troubles.
They can hardly be in too ripe con-
dition for eating. Bananas that the
housewife generally throws away are
the ones that are the most wholesome
for food. Unlike other fruits that are
There many ways of preparing
the banana. Flour and, meal may be
made from the dried fruit, afterward
being coverted into breakfast foods.
malade is appetiZing. Then, too, they
may be baked, or fried, or boiled.
Banana Pie.
Banana filing for pie: One cup of
sugar. the yolks of three, eggs, one
and one-half tablespoonfuls of corn
starch Cream this together and add
it to one quart of milk with a pinch
of salt Cook in pan set in another
pan of water until thick Let cool for
about five minutes. then add one tea
spoonful of vanilla and six bananas,
peeled and sliced. Make frosting of
the whites of the eggs and put on top
of the pies. Bake the crust first
Banana Pudding.
Peel and slice six bananas and mash
them in one cup of sugar. Beat to a
cream the yolks of four eggs and the
whites of two. Add tEem to the
bananas with one pint OF thin cream,
one teaspoonful of flour and one tea
spoonful of lemon extract. Stir them
together place them in A pudding dish
and steam for one hour. Make Il thin
white custard with fhe remaining
whites of the eggs, two cups of sweet
milk, half d cup OF sugar and a little
grated lemon peel. Cook in granite
saucepan and pou.. over the pudding
while hot.
Banana Fritters.
Beat three or four bananas to II !
cream. Add one egg. one cup of flour,
one teaspoonful of baking powder, Il
little salt, one-fourth cup of milk. one ,
teaspoonful of sugar and one table
spoonful Of lemon juice. Beat until
mixed. Have the fat heated
as for douShnuts. Dip 4 spoon in the
fat and use it to shape the fritters
Fry until brown. Sprinkle with pow !
dered sugar or serve with lemon juice
Banana Croquettes.
Peel six bananas. cut a slice from
each end. then cut into crosswise sec
tions. Dredge well with powdered
sugar, and marinate for one hour in
the juice of two oranges, turning the
sections over now and then. Roll in
beaten egg, then in grated crumbs and
fry in deep hot fat. For the sauce
strain the sfrup after the bananas have
been taken out, bring just to the boil
ing point, then thicken with one table ,
spoonful of cornstarch stirred smooth
in little cold water. Cook until
clear. take from the fire and add half
Banana Tapioca.
Mix one-quarter cup of instant tapi-
oca with one-half cup of sugar in a |
saucepan. then add one pint of boiling
water and stir and cook until the
tapioca is clear. Remove from the
fire and add the beaten whites of two i
eggs, the strained juice of two lem
and six mashed bananas Servei
very cold.
Curried Bananas.
Let one cup each of grated cocoanut
and sweet milk soak together for an
hour. Peel and cut in lengthwise |
halves three bananas and fry a light |
brown in two tablespoonfuls of hot
butter, in which one tablespoonful of |
curry powder has simmered. Remove |
the bananas to heated plate and
pour into the pan the cocoanut and
milk Add a teaspoonful of sauce and
a little salt and cayenne. Boil up
once, remove from the fire and whip |!
rapidly into a well beaten egg. Gar |
nish the bananas with rice balls and
serve the sauce in a bowl.
Banana Blanc Mango.
Take one pint of milk, one ounce and