The Barre daily times. (Barre, Vt.) 1897-1959, 1916-03-15

bread. In fact its composition is almost
identical with that of the potato, and
when properly prepared is equally di.
gestible and nourishing, if not more SO,
Bananas should not be eaten raw unless
thoroughly ripe, ripening being a process
similar to that of cooking. 1t softens
the fiber, makes the starchy part more
digestible and brings out the natural
flavor.
The chief source of nourishment in the
banana is carbohydrate or starch. As
this particular food element furnishes
heat and energy for the body, we can
look to the banana as heat and energy
producing food and as such give it
place in our daily menu.
! Bananas Baked or Broiled-If you are
tired of potatoes, try bananas in this
way the next time that you have a roast
lamb or chicken dinner. Take six large,
| ripe bananas, peel and split ito halves
! lengthwse; lay in shallow pan (alu-
minum or granted, cut side up. Sprin-
kle them with sugar, CRATE over little
lemon rind; cut one tablespoonful of
butter into pieces and put over the top,
and then add sufficient water to barely
cover the bottom of the bout two
tablespoonfuls. Put into a hot oven 1860
degrees Fahrenheitl and bake until the
bananas are brown and soft. Basic fire.
quently. Serve hot without removing
from the pan.
These can be very quickly cooked ON
a gas range by broiling instead of bak
ing Put them in the broiling oven, not
too near the flame, watch carefully and
haste more frequently. They will take
about 10 minutes. Bananas prepared in
this way also make an excellent dessert.
Substitute one tablespoonful of orange
marmalade for the grated lemon rind;
serve warm with cream
Bananas Baked in the Skin-Select
fine, large bananas preferably the red
ones. Remove a strip of skin from each
aud place them in baking pan with the
exposed side up. Sprinkle them with
sugar, pour over little melted butter,
put two tablespoonfuls of water in the
bottom of the pan. Bake in hot oven
until soft, about 20 minutes, basting fire.
quently. Remove them from the oven,
place on dish without removing the
skin, add two tablespoonfuls of lemon
Juice to the remaining juice in the pan
md pour this over the bananas. Serve
Is dessert with cream.
Bananas Sauted-Peel and cut banan-
Is into slices lengthwise. Place them in
shallow pan containing little hot
live oil or butter Brown quickly on
10Th sides. Serve warm. busted with
sugar.
To saute bananas southern style, peel
nd cut into lengthwise slices. Put one
of butter into shallow
an and when hot add one tablespoonful
/ molasses Place the bananas in this,
ook slowly until brown on one side,
hen turn and brown on the other. These
re delicious served hot with broiled
hicken.
Sliced Bananas with Figs-Peel and
ut into thin slices fully ripe bananas.
lace them in glass dish with an
Iual quantity of whole, preserved fresh
gs, the kind that come prepared in
rrup and done up in cans or glass jars.
erve very cold with heavy cream.
Bananas and Pineapple--Peel and cut
pc bananas into thin slices; add to the
ices grated pineapple sweetened to
ste. allowing about one tablespoonful
each banana. Serve this in sherbet
iee-cream glasses, with tablespoon
i of whipped cream ON top of each.
Banana Cake-Line a square shallow
king pan with rich biscuit dough.
II out thin. Cut bananas into round
ices, arrange them on the dough in
ws, the slices overlapping. Sprinkle
er one third of cupful of sugar,
rough which one-quarter of a tea
oonful of mace has been mixed. Moist
with the juice of one orange, one lem
4
llade mixed together. Cut one table
oonful of butter into bits and put this
er the top. Bake in moderate oven
eut 80 minutes. Serve fresh with
,am. Dorothy Dexter.