“A big hole is dug in the ground, lined by banana leaves,
filled with unripe bananas, and kept covered by mats and
earth until the fruit has become completely ripe. Then
the bananas are slit, mixed with fine hay,-and placed in a
large, boat-like, wooden trough which at one end has an
emptying pipe. After the addition of some water the wholeis
thoroughly mixed by the hand or by short wooden sticks.
Thereupon the trough is covered with banana leaves and
the mixture is left standing for about one or two hours.
After the expiration of that time it is taken out and through
grass sieves poured into large calabashes. It is then ready
for use and represents a sweet, agreeable and not intoxi-
cating beverage.
“MUENGE” (Fermented Wine) P. W. H.
“If the mubisi is left standing for three days it under-
goes a fermentation and becomes a slightly acid, refreshing
beverage which is strongly intoxicating. If it is filled into
bottles and they are kept well corked at a cool place for
several months one obtains a sparkling wine strongly
resembling champagne.
BANANA BEER, P. W. H.
“If a larger or smaller quantity of millet (boiled) is added
to it and the mixture is left standing in large earthen pots
for two or three days and stirred from time to time, it
becomes a beer which, according to the quantity of millet
added, is more or less intoxicating.”
THE BANANA 259
DRIED BANANAS
Bananas are dried in the tropics by simply pressing
through a sieve and spread out in the sun in cakes till
sufficiently evaporated to store away for future use.
BANANA FLOUR
From the banana flour obtainable in Mexico, pancakes,
muffins, etc., are made as by the regular recipes with changes
according to the strength of the flour.
BANANA SANDWICHES
Slice and serve the fruit between Banana Loaf or plain
bread with mayonnaise, or add lemon juice to the crushed
pulp. Cress may be added.
CHAPTER XXI
THE FIG (Moracee)
HE Ficus carica, or common fig, is but one of more than
a hundred species of a most interesting fruit which
from the earliest of ancient times has, in its varying forms,
been accorded not only a place of importance but honour
and reverence. Biblical records mention the fig as clothing,
food, and medicine, and, regarding the first, were foliage
available for modern costumes the fig tree would be en-
hanced in value because of the infinite variety of its leaf-
patterns; two leaves, even on the same tree, seldom being
found exactly alike.
The Egyptian Sycamore (Ff. sycamorus) which is sup-
posed to be the sycamore of the Scriptures, the Banyan
(F. Indica), the India Rubber tree (F. elastica), or ‘‘ Caout-
chouc,”’ and the renowned Peepul Tree of India (F. religtosa:
the Bo Tree of Ceylon) are among the many species of the
fig, and the oldest tree in the world is a Ceylon Bo Tree
whose age is estimated by historical records to be over
two thousand years. The Hindus venerate the Sacred Fig
because Vishnu is said to have been born under it and the
Buddhists because under one of them they believe ‘‘Gotama
Buddha reclined at Uruwelaya when he underwent his
apotheosis.” Colder countries are not strangers to the fig
for it is cultivated many degrees north of the frost line in
both Europe and America though, as in France and
England, winter-protection is a necessity.
Either green or dried figs are excellent food and as a
whole the fryit has no superior in healthfulness. Its large
260
THE FIG 261
Fruit recipes
1907Page 108
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
“A big hole is dug in the ground, lined by banana leaves, filled with unripe bananas, and kept covered by mats and earth until the fruit has become completely ripe. Then the bananas are slit, mixed with fine hay,-and placed in a large, boat-like, wooden trough which at one end has an emptying pipe. After the addition of some water the wholeis thoroughly mixed by the hand or by short wooden sticks. Thereupon the trough is covered with banana leaves and the mixture is left standing for about one or two hours. After the expiration of that time it is taken out and through grass sieves poured into large calabashes. It is then ready for use and represents a sweet, agreeable and not intoxicating beverage.
“MUENGE” (Fermented Wine) P. W. H.
“If the mubisi is left standing for three days it undergoes a fermentation and becomes a slightly acid, refreshing beverage which is strongly intoxicating. If it is filled into bottles and they are kept well corked at a cool place for several months one obtains a sparkling wine strongly resembling champagne.
BANANA BEER, P. W. H.
“If a larger or smaller quantity of millet (boiled) is added to it and the mixture is left standing in large earthen pots for two or three days and stirred from time to time, it becomes a beer which, according to the quantity of millet added, is more or less intoxicating.”
DRIED BANANAS
Bananas are dried in the tropics by simply pressing through a sieve and spread out in the sun in cakes till sufficiently evaporated to store away for future use.
BANANA FLOUR
From the banana flour obtainable in Mexico, pancakes, muffins, etc., are made as by the regular recipes with changes according to the strength of the flour.
BANANA SANDWICHES
Slice and serve the fruit between Banana Loaf or plain bread with mayonnaise, or add lemon juice to the crushed pulp. Cress may be added.
CHAPTER XXI THE FIG (Moracee)
HE Ficus carica, or common fig, is but one of more than
a hundred species of a most interesting fruit which
from the earliest of ancient times has, in its varying forms,
been accorded not only a place of importance but honour
and reverence. Biblical records mention the fig as clothing,
food, and medicine, and, regarding the first, were foliage
available for modern costumes the fig tree would be enhanced in value because of the infinite variety of its leafpatterns; two leaves, even on the same tree, seldom being found exactly alike.
The Egyptian Sycamore (Ff. sycamorus) which is supposed to be the sycamore of the Scriptures, the Banyan (F. Indica), the India Rubber tree (F. elastica), or ‘‘ Caoutchouc,”’ and the renowned Peepul Tree of India (F. religiosa: the Bo Tree of Ceylon) are among the many species of the fig, and the oldest tree in the world is a Ceylon Bo Tree whose age is estimated by historical records to be over two thousand years. The Hindus venerate the Sacred Fig because Vishnu is said to have been born under it and the Buddhists because under one of them they believe ‘‘Gotama Buddha reclined at Uruwelaya when he underwent his apotheosis.” Colder countries are not strangers to the fig for it is cultivated many degrees north of the frost line in both Europe and America though, as in France and England, winter-protection is a necessity.
Either green or dried figs are excellent food and as a whole the fryit has no superior in healthfulness. Its large