COOKS' CORNER.

Ellesmere Guardian, Volume LVI, Issue 41, 24 May 1935, Page 3

COOKS' CORNER.

USES FOR BANANAS.

Now that winter weather is upon us, the menu must of necessity include more energy-producing foods than before, and we immediately sense the need of a fruit which nourishes as well as refreshes. Of course, the banana springs to mind, and no better choice could be made, for the banana contains all the main food constituents essential for the human body. Now for some enjoyable winter recipes, hot-weather moulds and trifles being purposely omitted.

Fried Bananas.—Peel the bananas and remove any stringy pieces. Dip in egg glazing, then toss in fine breadcrumbs, firming them well on with the hands or a broad knife. Place in a frying basket, lower carefully into boiling fat, and fry till golden brown. Drain well on paper. Serve piled high on a hot dish garnished with sugar and lemon juice.

Baked Banana Pudding . — Take some bananas, slices of bread and butter, apricot jam, two tablespoonsful milk, whites of two eggs, four tablespoonsful sugar. Line a buttered pie-plate with strips of bread and butter and jam. Fill with layers of sliced banana. Sprinkle with sugar, and then pour over milk. Cover with slices of bread and butter or meringue, whichever liked. Bake in a moderate oven till a pale brown. Serve either hot or cold.

Banana Drops.—Take four dessertspoonsful butter, four tablespoonsful sugar, one egg, nine tablespoonsful self-raising flour, two bananas. Peel bananas and remove strings. Mash well, cream butter and sugar. Add egg, then bananas, lastly well-sifted flour, making into a stiff dough. Place in small spoonsful on well-greased Swiss-roll tin. Bake in moderate oven 10 to 12 minutes, according to the size. Turn on to cake cooler. Store in airtight tin.

Banana Scones.—Take one tablespoonful butter, one tablespoonful sugar, one egg, two ripe bananas, two cupsful self-raising flour, half cupful milk. Peel the bananas, remove all string, and mash well. Then cream the butter and sugar, add the beaten egg, then bananas, sifted flour, and lastly milk, making into a firm dough. Turn on to a floured board and knead slightly. Roll out half-inch thick. Cut into rounds or squares. Glaze with a little milk.

Bake in moderate oven 10 to 15 minutes.- Serve hot.

Banana Fritters.—You will need some bananas, two tablespoonsful of self-raising flour, four tablespoonsful milk,, one teaspoonful custard powder, frying fat, lemon, sugar. Peel bananas, remove any strings and cut into four. Make the batter by sifting the flour. Make a well in the centre and add gradually the milk, in which the custard powder has been blended, beating well till mixture is free from all lumps and the milk is all used. Coat bananas with batter. Fry in boiling fat till pale brown. Drain, ahd serve very hot with lemon and sugar.

Banana and Apple Pie.—Take IJ pounds apples, eight bananas, sugar to taste, rind and juice of half a lemon, short crust, water. Peel, quarter and core the apples. Put into saucepan with sugar, rind and juice of lemon, and very little water, and cook slowly till soft and clear. Peel the bananas. Remove any strings, and slice thinly. Put a layer of apple in a well-greased piedish, then a layer of bananas, and continue till piedish is full. Cover with pastry in the usual way. Bake in a hot oven till pastry is pale brown. Serve with <cream or custard.