Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-07-16
GOOD BANANA RECIPES
BY MRS. M. A. WILSON
This Fruit Usually Eaten Ra,U, Makes Delicious Cooked
Dishes-Tasty Custmd Pie-Baked With Rice and
Poached Eggs-Delicate FlaDor for Ice Cream
BY MRS. NJ. A. WILSON
Copyright, 1918, by Mrs. NJ A. Wilson. All
- rights reserved

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THE banana is a tropical fruit, and
= ii is cultivated in all tropical
countries. It is like the palm in ap-
pearance; the thick, soft stem is
formed by the overlapping of the
long vertical leaf stalks. This stem
in the dwarf varieties is about five
feet high, while the ordinary varie-
ties reach a height ranging from
fifteen to twenty-five feet.
The flowers are deep pink, shading
into red, though one frequently sees
these flowers in delicate pinks and
deep yellows. A branch, or as 1t Is
commercially known, bunch, con-
tains nine hands, or ridges, or layers
to the stem, with ten to fifteen
bananas to the hand.
The bananas of Central America
run larger in size than those of other
countries and are very plentiful. The
red bananas come from Cuba and
Central America.
Bananas in this country are nearly
always eaten raw. But in the West
Indies and other semitropical coun-
tries this fruit is prepared in many
delicious and appetizing ways. 1t is
sometimes dried until black, after
the manner of figs; it is made into
-four; preserved with sugar and
lemon and lime. Today am going
to give you a variety of ways in
which this delicious fruit can be pre-
pared-as it is prepared in the West
Indies and in Guatemala.
Havana Banana Pastry
T,co cups of -four,
One-hGlf teaspoon of salt,
Two teaspoons of baking pot0der,
One tablespoon Of sugar.
Place in a mixing bowl and sift to
thoroughly mix. Now rub into the
prepared -four eight tablespoons of
shortening and then mix to a dough
with one-half cup of ice cold water.
Roll the pastry on slightly Toured
pastry board one-fourth inch thick.
Cut in oblongs three inches wide and
six inches long. Peel the banana and
lay on the pastry; sprinkle with
One teaspoon Of bro1Dn sugar,
Pinch of nutmeg,
Pinch of cinnamon,
One-half teaspoon Of butter.
Brush the edges Of the pastry with
coldiwater and press firmly together
incIosing the banana. Lay on we'll
CREASED and Toured baking sheet,
placing the side which was fastened
together down. Brush with beaten
egg and bake in moderate oven for
eighteen minutes. Serve just as you
would other pastries.
Fried Bananas
Peel the bananas and then cut into
two; roll in flour and then dip in
beaten egg and roll in fine crumbs.
Fry until golden brown and serve
with broiled steak or chops or
chicken fricassee.
Banana Custard Pie
Pare and then rub through a fine
sieve sufficient bananas to measure
one cup. Place in mixing bowl and
add .,
One-haD cup of sugar,
Juice of one lemon,
One-quarter teaspoon Of grated
rsnd of lemon.
Stir to mix and then add slowly
beating to mix
One cup of milk,
Yolk of one egg,
One whole egg,
One-quarter teaspoon of nutmeg.
Beat to mix and then pour in a pie
plate lined with plain pastry. Bake
in slow oven for twenty-five min
utes and then cool. Use the white OF
egg and one-half glass Of jelly for
fruit whip.
Banana Mullins
Rub sufficient number of bananas
through a sieve to measure one cup.
Place in a mixing bowl and add
One cup of broron sugar,
Four tablespoons of shortening,
TiDo cups of -four,
Fype teaspoons Of baking po10der
One cup of milk,
One-half teaspoon of nutmeg.
Beat to mix and then bake in we'll
creased and Toured muffin pans in q
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