HOME SCIENCE

Ashburton Guardian, Volume 59, Issue 22, 5 November 1938, Page 3

HOME SCIENCE

MODERN HOUSEKEEPING. (By an Otago University Graduate.) * BANANAS. Bananas contain a very high, proportion of starchy foodstuff and. are generally looked upon as being rather indigestible. Eaten in excess they are, especially when under ripe, but as the banana becomes riper and the skin darker the starch is converted to sugar. Under-ripe and over-ripe bananas should be avoided. They are a ta’illy delicious fruit and may be served as a fruit or vegetable, or shall we say, sweet or savoury. Peeled, crumbed and, saute’d till a golden brown and served very hot, with fried sausage, or bacon, or grilled chops or steak, they are very tasty. Try some of these ways of serving them. Devilled Bananas. 2 bananas. 4 slices of fried bread. 2 rashers of bacon. 1 tablespoon sweet chutney. i teaspoon curry powder. Salt. Lemon juice. 1 tablespoon butter.

Poel and cut the bananas into halves. Fry the bread in oblongs — about the length of the bananas. Bake the bananas for 15 to 20 minutes. Cut bacon in length of bread and fry. Keep hot-. Add the butter to the bacon fat. Stir in curry and chutney. Add salt and lemon juicer Fry the bananas in this mixture a few minutes then place on the toast and bacon. Spread with the devil mixture and garnish with bacon rolls.

This is the best method for devilling but a good curry sauce poured over the baked bananas placed on fried bread is quite a quick way of serving them.

As a small savoury —finger face little strips of bananas sprinkled with lemon juice and paprika, and placed, on lingers of toast which have been lightly buttered and spread with cream cheese. Fully shredded lettuce makes an attractive garnish to these wholesome little savouries. In a lettuce salad they may be served plain with a good dressing and chopped walnuts, or they may be split and stuffed with cileam cheese and minced prunes Add a small quantity of salad dressing and garnish, with raisins or dried pineapple.