Fruit recipes

Peel and split bananas; dip each half into well-beaten egg, then into fine bread crumbs just before frying in hot oil. STEWED BANANAS Peel six bananas which are not too ripe; cut in half crosswise and place in a saucepan with three-fourths pint of claret, two tablespoons of sugar, and a tablespoon of lemon juice. Simmer for half an hour, then set off to cool; place on ice and serve with whipped cream, Apples or other fruit may be added. BANANAS WITH RICE Bananas stewed or baked may be served with rice sweetened or plain boiled, the rice heaped in the centre with a border of the fruit. BANANA FRITTERS (In Halves) Let bananas stand for an hour in a deep dish with lemon juice and sugar sprinkled over them, also the grated rind of an orange if convenient. Then cut bananas in half and dip each piece in batter (see Fritter Batter; Introductory Recipes). When brown drain and serve with sugar (powdered) sprinkled over them. BANANA FRITTERS (Crushed) OR PANCAKES Crush pulp of six bananas and to this add the beaten yolks of two eggs, a little salt, a tablespoon each of butter and sugar, one and a half cups of flour, and small teaspoon of baking-powder. Add beaten whites of eggs last and drop from spoon into frying kettle. Serve as above. For pancakes make a thinner batter, putting fruit through sieve and cook as for the regular pancake. BANANA PIE Mash or grate a banana, add yolks of three eggs, two tablespoons of sugar and three-fourths pint of milk in which has been dissolved a tablespoon of cornstarch. Let cook in double-boiler till thick, then place in a pastry shell just baked. Spread over the top a meringue made with the whites of the eggs and half-cup of sugar; set in the oven and let brown before serving. BANANA CUP CAKE One cup of sugar, three of flour, one and a fourth cups of banana pulp, and two teaspoons of baking-powder. Grate orange or lemon peel over the top and bake. BANANA AND NUT LOAF (For Tea Cake or Pudding) To one cup crushed banana pulp add one cup each of chopped nuts, grated cocoanut, oatflakes and cracker or breadcrumbs, and one-half cup sugar. Into this sprinkle two teaspoons eachof butter and baking-powder, one of salt, and sufficient flour to bind together in thick batter. Bake in moderate oven forty-five minutes. BANANA LAYER CAKE Any simple cake batter may be used for the body of the cake (see Introductory Recipes). The filling may be made in any of these ways: No. 1. Spread sliced bananas over the layers and on the banana place lemon or apple jelly. No. 2. Instead of the jelly substitute a plain icing. No. 3. Substitute whipped cream for the jelly. No. 4. The pulp of six bananas may be beaten up with a pint of whipped cream or the stiff-whipped whites of two or three eggs and a little sugar. The cream or egg may also be used on top of the cakes. BANANA NUT STRIPS To two cups of mashed banana pulp add one cup each of oatflakes, flour, chopped nuts, and sugar with a half-cup of shortening and saltspoon of salt (or more). Roll out a quarter of an inch thick and cut in strips. Baké in brisk oven. BANANA SHORTCAKE Between the layers of a simple but sweetened biscuit dough pour, just before serving, the crushed pulp of six bananas into which has been stirred juice of one orange (or other slightly tart fruit), half a cup of sugar and the whipped white of an egg or cup of whipped cream. THE SIMPLEST BANANA DESSERT To eight sliced bananas add one cup of sugar, the juice of one lemon, and serve with shaved ice in tall glasses or dainty dishes, adding a teaspoonful of whipped cream or white of egg to top off each one. A little white wine may be added if desired, or a sprinkling of chopped nuts. BANANA BLANC MANGE