Remove one section of peel from each banana, and lay the bananas lengthwise in an earthen baking dish with this ex- posed side up. Stick the fruit with a fork. Squeeze over each banana the juice of quarter of a lemon, and on each banana lay one teaspoon of sugar and a lump of butter the size of a pea. Grate a little nutmeg✪ Baked Bananas over each banana. Add some water in the bottom of the pan to keep from burning, and bake half an hour in a moderate oven. For special occasions it is recommended to add one teaspoon of sherry or marsala to each banana. 180 THE HOME COOK BOOK FRIED PLANTAIN OR BANANA A LOUISIANA RECEIPT If plantain is not available, use the large bananas that have green ends. Slice the fruit lengthwise, dip the slices in v^^hite of egg, dust them with flour, and fry in a deep pan of boiling lard. When brown, remove to a flat dish, and sprinkle with powdered sugar✪ Fried Plantain or Banana. Serve with the roast. TO BOIL BEETS Wash the beets and cook till soft. The time for cooking is difficult to say. Sometimes when young and tender the beets will cook soft in an hour. Again they need four hours. And not cooked soft they are tasteless and indigestible, and should be tabooed. When cooked slip off the skin, slice and serve hot with butter spread upon them✪ To Boil Beets. TO COOK BRUSSELS SPROUTS Let the sprouts lie for half an hour in cold water strongly salted, so that any insects which have burrowed in them will come to the surface. Then drop them in boiling water, allow- ing a quart of water to a pint of sprouts. After they have boiled fifteen minutes add a small tablespoon of salt for the quantity named above, and boil till tender. The time will be twenty minutes or half an hour. Do not cook them till they mush. After they have boiled the sprouts may be served in three forms. First, they may be served plain-boiled, as directed above. A second way is to drain off the water in which they were boiled, and to add a dash of pepper, a cup of cream in which a teaspoon of flour has been stirred, and to simmer ten minutes, and serve. A third way is to drain off the water in which the sprouts are boiled, to place them in a saucepan with a tablespoon of butter, a dash of celery salt, and a minced red pepper✪ To Cook Brussels Sprouts, to brown a little, and serve. VEGETABLES— MISCELLANEOUS 181 BOILED CABBAGE Select a firm head of cabbage. Cut in large pieces. Cut out the core and lay the cabbage in cold water for half an hour. At the end of that time put into a granite kettle with enough boiling water to cover, and cook until very tender. Drain well before serving. Another nice way to prepare cabbage after boiling is to put it in a saucepan, chop it with a strong knife, rather coarse, season it with salt and a little red pepper to taste, half a cup of vinegar and two tablespoons of melted butter. Mix this together and cook five minutes and serve, very hot. TO MAKE SAUERKRAUT ✪ Boiled Cabbage

AI-modernized reading of the original text

Remove one section of peel from each banana, and lay the bananas lengthwise in an earthen baking dish with this exposed side up. Stick the fruit with a fork. Squeeze over each banana the juice of quarter of a lemon, and on each banana lay one teaspoon of sugar and a lump of butter the size of a pea. Grate a little nutmeg over each banana. Add some water in the bottom of the pan to keep from burning, and bake half an hour in a moderate oven. For special occasions it is recommended to add one teaspoon of sherry or marsala to each banana. FRIED PLANTAIN OR BANANA A LOUISIANA RECEIPT If plantain is not available, use the large bananas that have green ends. Slice the fruit lengthwise, dip the slices in white of egg, dust them with flour, and fry in a deep pan of boiling lard. When brown, remove to a flat dish, and sprinkle with powdered sugar. Serve with the roast. TO BOIL BEETS Wash the beets and cook till soft. The time for cooking is difficult to say. Sometimes when young and tender the beets will cook soft in an hour. Again they need four hours. And not cooked soft they are tasteless and indigestible, and should be tabooed. When cooked slip off the skin, slice and serve hot with butter spread upon them. TO COOK BRUSSELS SPROUTS Let the sprouts lie for half an hour in cold water strongly salted, so that any insects which have burrowed in them will come to the surface. Then drop them in boiling water, allowing a quart of water to a pint of sprouts. After they have boiled fifteen minutes add a small tablespoon of salt for the quantity named above, and boil till tender. The time will be twenty minutes or half an hour. Do not cook them till they mush. After they have boiled the sprouts may be served in three forms. First, they may be served plain-boiled, as directed above. A second way is to drain off the water in which they were boiled, and to add a dash of pepper, a cup of cream in which a teaspoon of flour has been stirred, and to simmer ten minutes, and serve. A third way is to drain off the water in which the sprouts are boiled, to place them in a saucepan with a tablespoon of butter, a dash of celery salt, and a minced red pepper, to brown a little, and serve. BOILED CABBAGE Select a firm head of cabbage. Cut in large pieces. Cut out the core and lay the cabbage in cold water for half an hour. At the end of that time put into a granite kettle with enough boiling water to cover, and cook until very tender. Drain well before serving. Another nice way to prepare cabbage after boiling is to put it in a saucepan, chop it with a strong knife, rather coarse, season it with salt and a little red pepper to taste, half a cup of vinegar and two tablespoons of melted butter. Mix this together and cook five minutes and serve, very hot. TO MAKE SAUERKRAUT

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Baked BananasFried Plantain or BananaFried Plantain or BananaTo Boil BeetsTo Cook Brussels SproutsCauliflowerCreamed CeleryBoiled CabbageTo Make Sauerkraut

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