Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1917-06-23
BANANAS FURNISH SOME VERY
T00THS0ME DISHES,


Cover the bottom Of a fiat baking
dish with the small sponge cakes or
lady fingers. Upon these place layer
of whole bananas and sprinkle with
sugar 70 taste, and The juice Of enc
whole orange or a lemon Sprinkle
with chopped nuts or cocoauut Bake
in medium oven about Is minutes
Serve with custard sauce or thick
cream. It should be remembered that
the bananas are more tart when cook
ed than when raw.
Banana Pudding.
Line a dish with sponge cake. Slice
into the center six bananas and season
with sugar and nutmeg. Make a GUS
tard Of one pint of milk, two egg yolks
and one-half cup sugar and pour over
the bananas Make meringue Of
whites and sugar and spread over pud-
ding and brown slightly. Serve ice
cold
Another Pudding.
Slice two large bananas thin and
sprinkle sugar over them, letting them
stand two or three hours until they
become saturated with their syrup.
Make a custard Of one quart milk
heated to boiling point, 20 which add
four eggs beaten with four tablespoons
sugar and one tablespoon cornstarch.
Turn the custard over the bananas and
frost with the whites Of TWO eggs beat
en- with sugar and brown lightly in
the oven. Serve cold.
Banana Cr0qUettes.
Remove skins from bananas; serape,
using a silver knife 80 remove the as
trinEeut principle which lies close to
the skin. and cut in halves crDsswise5
then remove a slice from each end.
Dip in crumbs, egg and crumbs again.
fry in deep fat and drain ON brown
paper
Banana Fritters.
Three bananas, one cup bread -four.
two teaspoons baking powder, one
tablespoon powdered sugar. one-quar-
ter teaspoon salt, oue~auarter cup
milk. one egg. one tablespoon lemon
Juice Mix and sift dry ingredients.
Beat egg until light. add milk and
combine mixtures; then add lemon
juice and banana fruit forced through
q sieve. Drop by spOonfuls, fry in
deep fat and drain. Serve with lemon
sauce.
Banana Salad.
Remove one section of skin from
each of four bananas. Take out fruit
scrape and cut fruit from one banana
I'm thin slices; fruit from three other
bananas in 0ne-half inch cubes Marin
ate cubes with French dressing Re
fill skins and garnish each with slices
of banana. Stack around q mound Of
lettuce leaves.
Banana lee Cream.
One quart cream four bananas. one
and one-third tablespoons lemon juice.
one cup sugar, few grains Of salt. Re
move skins and sCrape bananas, cheu
force through q sieve. Add remaining
ingredients. freeze.
Baked Bananas.
Peel and scrape small. firm bananas.
peeled and cut in halves Ieugthwise
and Crosswise. Allow one level table
spoon sugar. one teaspoon melted but
ter, a few grains salt. one teaspoon
lamoB juice and two tablespoons wa
ter to each banana Basic frequently
with the syrup and bake slowly half
an hour. or till bananas are red and
syrup thick. Serve hot.
Fried Bananas.
Peel and serape small. firm bananas
Roll in crumbs, beaten eggs and
crumbs again Put In q wire basket
and fry in deep fat about three min
utes. Serve with meat in place of pc
tatoes They may be simply saUted IN
8 little hot butter.
GeIatine Of Bananas.
Make a lemon. an orange or p wine
Jelly. according to the rule for the
kind Of gelstine used Mold this with
sliced bananas only or with a@augRs,
white grapes, q few figs cut up. nuts,
or any mixture liked Turn out and
serve with whipped cream