San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-09-11


that flavor.
If some rye flour were used instead
of all white flour in the bread, the col
or might be brown, rather than the
gray-green.
If less sweet bread is desired, use
less molasses and add more water.
BANANA BUTTER.
4 ripe bananas, cupful white SUI
gar, . eggs, 2 tablespoons butter and
grated rind and juice of 1 lemon.
Mash bananas and beat to pulp with
a fork, add butter, sugar, lemon and
the eggs well-beaten; put all together
in a smooth granite pan, and cook I'M
til as thick as custard, stirring con
stantly. Seal in an alright jar; II
will keep for some time in a cold place.
Use as filling for cakes and pas
tries.
SPICED BANANAS.
Mix together l cup water, 1 IL
cups sugar, 1 teaspoon cinnamon, /
teaspoon cloves and a very little mace.
Boil until it forms a syrup, then stir
in gently thick slices of bananas.
BANANA RELISH.
Peel and scrape bananas, cut the
pulp into pieces about two inches long.
Scald syrup left in the sweetpick!e
jar latter the pears or peaches have
been eaten), lay in the pieces of ban
ana, and let cook until softened a lit
tie and made hot throughout. Skim to
a dish, cool the syrup and pour over
them, serve cold with meat dishes.
BANANA GINGER.
6 bananas, juice of 2 lemons, / ia.
blespoonful Of vinegar, IL pound OF
brown sugar and chillies bruised.
Skin the bananas, place them in
dish and cover with juice, water and
vinegar, and let them lie for six hours.
When ready add the brown sugar and
put in saucepan. Now take out the
bananas and add the contents to the
sugar, add the chillies (they should be
tied in a piece Of muSlin) let it come
to a boil, now place the bananas in
gently, let them each simmer for a
quarter Of an hour. Dish up, taking
each one out separately and pour the
syrup over. To be served cold.
BANANAS WITH CHOPS.
Broil the chops, and when about
three-fourths cooked set one or two
pieces of banana, peeled. scraped and
cut, above each chop and finish cook
ing, turning each piece Of banana once.
Remove chop and banana together to
a hot serving dish.
FRIED BANANAS.
Remove the skin and scrape the
bananas; cut each banana in halves
crosswise, then lengthwise, to make
four pieces. Roll the bananas in flour
or cornmeal. Let cook in the hot ba-
con or sausage fat until deicately
Drowned on one side; then turn to
brown the other side. Serve around
the bacon or sausage.
BANANA HASH.
Allow a banana for each person to
be served. Remove the bananas from
the skin and scrape to remove coarse
threads. Melt tablespoonful of but
ter for each service, Nroh the banana
in the butter TO coat them thoroughly.
Let bake until tender, basting occa-
sionally with little melted butter.
Serve around the hash. Other fat may
be used in the place Of the butter.
BAKED BANANAS.
Tear down one section Of the ba-
mana skin, then carefully loosen the
pulp from the rest I the skin and take
out the fruit, scrape and return TO its
original position, setting the strip Of
skin back in place to keep the fruit
from discOloring. Set the bananas side
by side on an agate plate and let cook
in a hot oven until they are soft to
the touch. Turn from the skin, in
half circles, around a roast of any kind
of meat, or upon broiled stake. Serve
as a vegetable with the meat gravy
or sauce.
BANANA BEEFSTEAK.
Cook the bananas as in baked ba-
nanas. Have ready broiled hamburg
or rump steak. Set a banana on each
individul portion and pour Poiyradc
sauce over the banana. and meat.
.POIyRADE SAUCE.
Cook about two tablespoonfuls of fat
salt pork in bits, in a frying pan, very
slowly, until the fat is well drawn out:
add two slices of onion and five of
carrot, two sprigs of parsley land
slice of green pepper, if conveniently
let cook until softened and yellowed;
drain off the fat, and to the vegeta-
bles add one-fourth cup of vinegar and
let stand on the stove until reduced
one-half. To the fat add enough more
fat TO make four tablespoonfuls in all ::
in it cook four tablcspoonfuls flour,
add one cup and q half of beef or veal
broth. and stir until boiling. Add the
vegetables and vinegar with three ia.
blespoonfuls of currant jelly, and
strain. The sauce will suffice for
eight bananas.
BANANA STUFFING.
Six to eight ripe bananas cut up in
pieces 3-4 inch thick. Sprinkle well
with salt and pepper and add IL
breakfast: cup white bread crumbs.
Mix well and stuff the birds in the
ordinary manner with the above prep
aration. The delicate flavor of the
bananas will give delicious aroma to
the birds when cooked together.
BANANA STUFFING.
Pare and rub through a sieve 4
bananas. Place in bowl and add :
IL grated onion, green pepper, chop
ped fine; 3 tablespoons finely chopped
parsley, 4 slices bacon, chopped fine /:
| IA cups of bread crumbs, pinch of
thyme, / egg and | teaspoon of salt.
Mix thoroughly, fill the chicken and
roast in the usual manner.
BANANA FRITTERS.
4 ripe bananas, l cup flour, tea
spoon baking powder, IL teaspoon
salt. 3-4 cup Of milk and 1 egg.