Page 11 Advertisements Column 2

Manawatu Times, Volume LIII, Issue 6613, 18 May 1928, Page 11

|TO-DAY'S RECIPE| <g. $ <i> FRIED BANANAS. <s> <S> f <s> rpry these with a roast. Bana- <*> <S> nas, ripe, about four; eggs, <s> <S> one; breadcrumbs; frying rat; <§> <S> pepper, salt, chopped parsley. <£■ <s• Put the pan of fat on to heat. i> Peel the bananas, pulling off the <S> 4> course threads. Cut them length- <s> ■s> ways in quarters. 801 lin a little <s> <•> flour mixed with salt and pep- <S> <S> per. Beat the egg, mix with it <& <j> one toaspoonful of chopped pars- <S> <S> ley. Brush the pieces of fruit all <S> <y over with the egg, then roll <S> <j> them in the crumbs, shaking oft <s> <®> loose ones, and press the surface <S> <®> with a clean knife: this makes <?> <i> the crumbs flat and even. Heat <£ <s> the fat till a faint smoke rises <S> <s> from it. Put in a few pieces of <S> <®> bananas at a time and fry them <S> <i> a delicate brown. Serve in a hot <£■ <*> dish garnished with parsley. <S> <s> .Slices of banana may also be <S> <S> dipped in a sweet batter, fried <S> <*> and served as sweet banana <*> <s• fritters. <*> <S> <?x^^xSxSx^ < $xSx*> < $ >

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