The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1918-03-07

Inc banana apprOxtmateS the potato
closely in analysis and exceeds 1t by
about 20 per cent in. fuel or food value
But remember, you don't eat potatoes
raw, so don't eat bananas that are I'M
ripe, unless you cook them. Ripened or
cooked the starch is made digestible.
We give below variety Of recipes for
the use of bananas:
SPONGE BANANAS.
Cover the bottom of flat baking dish
with small sponge Cakes or lady fingers
Upon these place a layer of whole
bananas and sprinkle with sugar to taste
and the juice of one whole orange or
lemon. Sprinkle with chopped nuts or
coccanut. Bake in medium oven about
Ii minutes. Serve with custard sauce
or thick cream. 1t should be remembered
that the bananas are more tart when
cooked than when raw.
BANANA PUDDING.
Line "a dish with sponge cake slice
into the centre bananas and season
with sugar and nutmeg. Make a GUS
tard of l pint milk, egg yolks and "
cup sugar and pour over the bananas.
Make a meringue of whites and sugar
and spread over pudding and brown
slightly. Serve ice cold.
BANANA PUDDING.
Slice large bananas thin and sprinkle
sugar over them, letting them stand two
or three hours until they BECOME satur-
ated with their syrup. Make a custard
of 1 quart milk heated to boiling point,
to which add 4 eggs beaten with table,
spoons sugar and / tablespoon corn
starch. Turn the custard over the
bananas and frost with the whites of
eggs beaten with sugar and brown
lightly in the oven. Serve cold
RANANA CAKE.
Mix and bake the following mixture:
" cup butter (scanU, 1 cup sugar, V
cup milk, l7s cups flour, teaspoons bak-
ing powder, white 4 eggs, u teaspoon
vanilla.
Put between layers boiled frosting COW
cred with thin slices OF banana, and
frost the top. This should be eaten the
day it is made
~ BANANA ICE CREAM.
One quart cream, bananas, l is table
spoons lemon juice, l cup sugar, few
grains of salt. Remove skins and scrape
bananas; then force through sieve.
Add remaining ingredients; freeze.
BANANA CROQUETTES.
Remove skins from bananas. scrape,
Using silver knife to remove the as
tringent principle which lies close to
the skin, and cut in halves cresswse;
then remove slice from each end. Dip
in crumbs, egg and crumbs again; fry
in deep fat and drain on brown paper
Is. BANANA FRITTERS.
Three bananas, / cup bread flour,
teaspoons baking powder, l tablespoon
powdered sugar. Il teaspoon salt. Il cup
milk, egg, l tablespoon lemon juice
Mix and sift dry ingredients. Beat egg
until light, add milk and combine mix
lures; then add lemon juice and banana
fruit forced through sieve. Drop by
spoonfuls, fry in deep fat and drain.
Serve with lemon sauce
BANANA SALAD.
Remove one section of skin from each
of bananas. Take out fruit, scrape and
cut fruit from one banana in thin
slices; fruit from other 8 bananas in
ls-inch cubes. Marinate cubes with
French dressing. Refill skins and gar
nish each with slices of banana. Stack
around a mound of lettuce leaves.
BAKED BANANAS.
Fill a shallow dish with bananas
peeled, and cut, in halves lengthwise and
crossWise. Allow l. level tablespoon SUI
gar, teaspoon melted butter, a few
grains salt, RI teaspoon lemon juice and
2 tablespoons water to each banana
Basic. frequently with syrup and bake
slowly half an hour or till bananas are
FRIED BANANAS.
Peel and scrape small, firm bananas.
Roll in crumbs. beaten eggs and CRUMBS
again. Put in a wire basket and fry in
deep fat about three minutes. Serve
with meat in place of potatoes. They
may be simply sauted in little hot but
ter.
GELAT<NE OF BANANAS.
Make a lemons an orange or a wine
Jelly. according II the rule for the kind
ow gelatine used. Mould this with sliced
bananas only or with oranges, white
grapes. a few figs cut up, nuts or any
mixture liked. Turn out and serve with
whipped cream
BANANA SHORTCAKE.
Whom berries or fresh peaches are out
of season. use sliced bananas between
and on top of layers of shortcake. Add
the fruit the moment before serving as
the heat will discolor the fruit if al
lowed to stand after sicing when I'M
cooked.
BANANA WHIP
Press the pulp of 3 bananas through
ricer, vegetable press or sieve; cook
with " cup sugar and l tablespoon
lemon Juice until scalded. Cool ana
flavor with a few drops of vanilla or
little wine: add also a few grains or
salt. then beat gradually into a cup OF
double cream beaten solid with a Dover
egg heater Set. aside to become chilled,
then serve piled high in small glasses
with a sprinklng of fine chopped pis-
tachio nuts on top. Line the glasses be-
fore filling with slices of cream. This
makes a particularly good charlotte
russo filling.