The Barre daily times. (Barre, Vt.) 1897-1959, 1920-09-17
Topics of the
Home and
Household.

push it through several folds of goods
first stick it into bar of soap. The
pin will run easily into the goods.
When it is necessary to drive youl
machine during a ranstorm, you viii
find it convenient to rub the surface Of
! the windshield with kerosene oil and
the raindrops roll off and do not OBJ
strict the view nearly SO much
Iron is necessary for healthy blood
and growth, and it is supplied in cab
bage, peas, peanutbutter, dates and
| whole wheat bread Dates are not an
extravagant food. There is as much
food value for the money spent for
dates as from prunes and more than
from apples. Peanutbutter is good
! meat substitute and takes the place of
butter on bread.
| New Uses for Bananas.
| lrr~ tropical countries bananas are
used in various ways and your own
| family may also enjoy these recipes,
clipped from the Burlington Clipper.
! All the rules have been tried and rec
commended by instructors in food and
cookery at Teachers college, Columbia
university, New York
To make green banana pulp Banan-
as must be carefully peeled so that all
traces of the green outer skin are re-
moved The peeling should be done
with silver knives as steel blackens the
bananas. If the bananas stand before
cooking cover with cold water, so they
will not become dark Cook in boiling,
sailed water for about half hour. The
cooking should be done slowly, as with
too rapid cooking the outer part of the
bananas becomes soft before the int
rior is done. Bananas must be well
cooked and soft or there will be a
slight green taste. Drain and put ba-
nanas through a potato ricer or a
PURGE sieve.
Banana bread-Green banana pulp,
two quarts; -four. four and a half
quarts; fat, half pint; salt. quarter
cup; dark molasse., one and half
cups; yeast two cakes lukewarm wa
ter, one pint. Add moasses, salt and
fat to the warm cooked banana pulp.
When lukewarm add the yeast, which
has been softened in the lukewarm wa
ter Add -four TO make rather stiff
dough knead well; let rise until dou-
Bile in bulk Bake is moderate oven
for about an hour, Because of the
moisture in the banana pulp the dough
becomes softer upon standing; hence
in making a straight dough for the first
rising the dough Is somewhat sitter
than for a wheat bread II it is made too
soft at first il will be impossible TO
handle for the second knesding. Yield;
Eight loayes. Suggestions: Caraway
seeds may be added, as to rye bread,
if ones likes that flavor; il some rye
-four were used. instead of all white
-four in the bread, the color might be
brown, rather than the gray green; If
less sweet bread is desired. use less
molasses and add more water
Cream of banana soup-Green banana
pulp, two quarts; chicken stock, three
quarts; celery, one stalk; onion, one
carrots. two: bay leaf. one; pepper
corns, 10: salt, to taste; -four half
cup; bntterine. half cup: cream or
milk, one quart Cook banana pulp.
stock and seasoning, together for about
one half hour until the mixture thick
ems Strain over the -four and butter
inc, which have been combined as for a
white sauce Cook until thiekened. just
before serving add the milk or cream
Serve with a slice Of lemon on each
plate as a garnish. Yield Twenty serv
ings
Mock scallops-peel green bananas;
cut into slices about three eights OF an
inch thick Parboil until tender. Drain. !
Dip each slice into fine crumbs, then
into slightly beaten egg and again into
crumbs. Sauce or fry in deep fat. Drain !
on unglazed paper. Sprinkle with salt !
and pepper Serve with small strips of |
crisp bacon or with sauce tartare.
Banana and egg salad Green ba-
nanas. l2 celery, 10 stalks; green pep |
pefs, finely chopped, two; nut meats.
half cup; onion. one small. Peel the 1
green bananas. removing all of the I
green outer skin Parboil unil tender !
in boiling sailed water Cut bananas
into dice; add celery cut into small /
pieces, onion and pepper finely chopped .
and nut meats. Marinate in French Z
dressing about a half hour Chill and
serve on lettuce with mayonnaise dress
ing Garnish with strips of pimento.
Yield. Twenty four salads.
Grape Jelly Mash the grapes in the
kettle, put them on the
,tove and cook until thoroughly cooked.
Drain through a sieve, but do not press
through, To each pint Of juice allow
me pound of sugar Boil rapidly for
i've minutes Add the sugar and boil
apidly three minutes longer
Buttermilk sherbet-Three eupfuls Of
juice of two lemons, three
luarter cupfu grated, canned pineap
lie. quarter cupful sugar. Dis
olive the sugar ip the buttermilk, add
he other ingredients and freeze in
hree quarts of ice TO one Of salt. Use
IS spring tonic. Dorothy Dexter.