Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-04-15

green vegetables are scarce. To pre-
pare curried bananas, fry some ba-
| nanas in butter, drain them, then
place them I'm a dish in a warm
place. Chop and fry an onion, then
add some cooked rice and a teaspoon
full of curry powder. When thor
oughly cooked make a border Of this
round the bananas.
To bake bananas. pull off a strip of
skin from the top to the base of the
bananas. put a little butter on them
and some lemon juice. Bake in the
oven and sprinkle with powdered
sugar just before serving.
To prepare marmalade bananas but
ter a fireproof dish. cut the bananas
lengthwise, spread them with a lit
tie marmalade, add q little butter
and bake. Serve in the same dish.
Coffee rice bananas-Make a good
creamy rice pudding and flavor wen
with some strong coffee. Slice the
bananas and cover them with pow
dered sugar and some maraschino
cherry juice. Put the rice at the
bottom of a dish, spread the bananas
on top and heap some whipped cream
on top.
When and How to Eat Oranges.
The glowing peel of the orange en-
cases both food and drink in an at
tractive form. 1t is one of the most
adaptable Of fruits to all meals. No
matter how oranges are to be served.
they should be thoroughly washed.
Orange juice may be very quickly OBJ
tanned If a large glass juice-extractor
is used. If the orange is to be cut in
halves and eaten with spoon, the
pulp around the edge should be
loosened and divided to make it easy
of access. The best utensil for this
purpose is a curved grapefruit knife
II it is to be sliced for any meal, the
orange should be carefully pared, so
that all of the outer peel may be re-
moved. 1t is then ready to be thinly
sliced crosswise.
AS an all-the-year-round breakfast
fruit, oranges are excellent. To OBJ.
tain the greatest benefit, they should
be eaten, so dietitians tell us, half an
hour before the meal, so that the juice
may leave the stomach and commence
its general cleansing and upbuilding
while the digestive tract is compare.
lively open. If this is done, a cereal
with cream and sugar may be eaten
at breakfast. but if the orange is
served as a breakfast fruit the cereal
with sugar and cream should be omit
ted, as the combination is apt to be
an unpleasant one.
Orange Salads.
Small oranges may be peeled, sepa.
rated in f1ower-fa shion, marinated
with French dressing. and the centers
filled with balls of cream cheese into
which minced raisins have been work
ed. Serve one to person, with gar
nish of lettuce.
Cut some good-siZed oranges in
halves, carefully remove the pulp with
a spoon and scoop out the membrane
from the shell. Add half the quantity
of diced, canned pear to the orange,
together with little finely minced
celery mixed with French currant
dressing. Put back in the shells and
serve with garnish of lettuce.
Slice some oranges crosswise, mari
nate in French dressing, and heap
with shredded celery and tart canned
cherries mixed with dressing. Gar
nish with lettuce.
Shredded lettuce, sections of oranges
and halved grapes may be arranged in
a bowl and dressed with paprika
French dressing.
An equal number of sections of or
ange and grapefruit arranged alter
dressing and garnished with shredded
pimentos, make a good salad.
Quick Mayonnaise Sauce.
IF a little powdered tragacanth is
added to the dry mustard md mixed
to a smooth paste with a little olive
oil when beginning to make the may
onnaise, there will be no need to add
the olive oil drop by drop or TO stir
for a long time. The eggs, oil and
vinegar can be well stirred in and q
thick mayonnaise will be the result,
which will keep well. Half teaspoon
full of tragacanth is enough when q
pint Of oil is used.
Assorted Appetizers.
These appetizers should be arranged
in sections on large fiat plate. Pars-
ley or cress may be used to separate
each section.
Roll cucumber balls in French dress
ing and sprinkle with paprika or
minced parsley.
Marinate slices OF firm tomatoes in
French dressing and garnisn with
butter and hard-boiled egg yolk rub
bed together.
Marinate shrimps in French dressing
and garnish with mayonnaise.
Stuffed beets, mixed sweet pickles,
curled celery.
aeen~e 80 E.TsoL