RECOMMENDED RECIPES

Evening Post, Volume CVIII, Issue 108, 2 November 1929, Page 23

RECOMMENDED RECIPES

NEW WAYS WITH BANANAS

Fried Banana-s.—Peel and split the fruit, put some butter in a pan, and when boiling, placo the fruit in it. When brown oi^ both sides remove them, place on kitchen paper to drain, sprinkle with powdered sugar, and serve hot with beef steak. Baked Bananas. —This fruit may be served as a vegetable iv place of sweet potatoes or peas with roast lamb, broiled chops, broiled chicken, etc. ,Peel and cut lengthwise as many bananas as required, usually half a one to each helping. For each half melt ouo teaspoon of butter iv one tablespoon of hot water. Arrange the slices in a flat earthen dish and pour the mixture over them. Sprinkle with granulated sugar, and a pinch of salt. Over this squeeze juice. of a lemon with perhaps a dash of nutmeg or a little allspice. ' Bake 23 minutes, or till brown, and place round the meat. • Banana Marmalade.—This is equally good either to eat with meat, on toast, or used as a filling for a sponge sandwich. To every ten medium-sized bananas allow 21b granulated sugar and the juice of one lemon. Pec! and slice bananas, add granulated sugar aud lemon juice, put in earthenware bowl and leave for one hour. Turn into preserving pan and bring gently to the' I boil, stirring constantly as soon as it thickens. Test by dropping a little on a plate. If it sets quicKly, remove from I he fire at once aud placo in jars. Rolled Bananas.—Select some small, fairly ripo bananas, and after removing skins sprinkle plentifully with castor sugar. Prepare a nice short pustc, roll out into strips (thinly), rather longer and more than double the width of the bananas. Enclose them neatly, and after moistening and closing the edges, bake the rolls in a moderate oven. Banana Custard.—Take three ripe bananas, half pint boiled custard, nutmeg. Peel bananas and slice into a glass dish. Pour custard over and grate nutmeg on top. This is a favourite dish with children. Raisin Bread.—Four pounds flour, loz salt, 2oz sugar, l-loa compressed, yeast, 2oz lard or butter, and 1 pint of milk and 1 pint of water, both bloodwarm. Sift flour in basin and make a hole in the centre. Dissolve yeast and sugar in a little of the milk, pour into the centre of the flour, and take up as much flour as, the milk will hold. Dissolve the salt in the remainder of the milk, aud add to flour to make a dough. Set away_ in warm place to rise. Knead, and work in melted lard and raisins. Mould into small round loaves.' Set to rise in a warm place and bake in a hot oven, decreasing the heat as the bread cooks. When cooked glaze the top with weak sugar syrup. Cinnamon Rolls.—Two cup flour, 4 teaspoonf uls of baking-powder, 4 tablespoonfuls sugar, 4 tablespoonfuls butter, 1 teaspoonful of cinnamon, 1 cupful of currants, threequarters of a cupful of milk, and a little salt. Sift flour, baking powder, and half the sugar together, rub in one-half of the butter, and add milk slowly to make a soft dough. Turn on to board and roll out lightly into an oblong sheet about quarter of an inch thick. Spread with remainder of butter, sprinkle with currants, cinnamon,-and sugar. Roll carefully as if for a "roly-poly" pudding, cut into pieces three-quarters of an inch thick, and place close together on a buttered tin, cut side up. Bake from 15 to 20 minutes.