Evening star., 1914-03-22

n the skin begins to turn black in
places or II there is any reluc-
tance In the skin to separate from the
pulp. If not thoroughly ripened they are
liable to cause dyspepsia. Those that
the housewife generally throws away are
the ones that are the most wholesome
for food, and those that the family usu-
ally eat are the most unfit for food.
Banana Pie.
Take one cup of sifted banana pulp, one
half cup Of sugar. one cracker powdered
fine, one-half cup of milk and the grated
rind and juice of one-half a lemon, or
two tablespoonfuls Of molasses. Mix
the ingredients together and bake until
firm In a pie pan lined with pastry, the
same as for a squash pie. The cracker
pie is preferred.
Banana Pudding.
One dozen lady fingers. six bananas.
two cups of whipped cream, one-fourth
Of cup of powdered sugar and one
half teaspoonful of vanilla Cover the
bottom of the dish with a layer of lady
fingers, put layer of sliced bananas over
this and then layer of the cream,
which has been whipped with the sugar
and vanilla. Repeat, until the ingredi-
ents are all used. Serve cold.
Banana Fritters.
One egg, one and half cups of milk,
one tablespoonful of sugar. one cup Of
-four and two teaspoonfuls of baking
powder. Beat the egg, sift the flour and
baking powder together and mix the in
gradients. Slice the bananas and mix
with the batter. Drop the mixture from
a spoon, being careful that each spoon
full contains several pieces of the banana,
into frying pan with enough hot grease
to give the fritter a nice brown. Serve
with a sugar sauce. Banana fritters are
good when used in combination with rice
or cornstarch and served with lemon
sauce. They may also be combined with
pineapple, which furnishes the acid the
bananas lack.
Chilled Bananas.
Lay some bananas on ice for couple
of hours before they are to be served.
Just before they are to go to the table
peel them and split each in half length
wise, and lay these halves ON q plate
with a quarter of lemon and a heaping
teaspoonful of powdered sugar. Eat with
a fork or spoon, squeeze over lemon
juice and dip in sugar.
Frozen Banana Custard.
Take one teaspoonful of powdered gela-
tin, four tablespoonsfuls Of sugar, four
bananas, three eggs, three cups Of milk,
three tablespoonfuls of boiling water and
one-half a pint Of whipped cream. Put
the boiling water into a saucepan, add
the gelatin, eggs, sugar and milk. stir
until they thicken, then cool and add the
bananas rubbed through a sieve. and
fold on the whipped cream. Freeze.
Banana Salad.
For this salad bananas are cut in halves
from end to end to preserve the shells.
The banana is then mashed to a pulp and
mixed with pineapple juice and formed
into balls, these balls being again moist
ened and rolled into mashed or ground
English walnuts or almonds, and these
little balls are placed, like peas In pod.
back into the banana skins. One may add
different fruits, such as pieces of pine
apple, citron, raisins. chopped marsh
mallow or any other tempting delicacy.
Banana Sauce.
banana sauce for use with rice cups
or pl in puddings is made by mixing into
the pulp of half a dozen bananas three
tablespoonfuls of sugar. the Juice and
pulp Of two oranges and a half glass
Of apricot or pear jam. Rub through a
sieve and color with drop or two of car
mine. Warm in a double boiler and add
tablespoonful of sherry before serving.
Banana Salad Dressing.
One tablespoonful Of butter, one table
spoonful Of flour, one-half cup OF sugar,