BANANA RECIPES.

New Zealand Herald, Volume LXI, Issue 18711, 17 May 1924, Page 24 (Supplement)

BANANA RECIPES.

Bananas are eonallv good cooked as a breakfast or. supper dish. Required: 8 bananas, 2oz. of butter. .Peel the bananas and cut them in halves lengthways : Melt the butter in a trying pan, put in the bananas cut side up, put a lid on the pan, and cook over very low heat until the bananas are soft. Add a little more butter from time to time, and occasionally oass a knife jrentlv under the "bananas. When soft, remove the lid from the pan and brown the bananas. Pish on strips of fried bread, and sprinkle with isalt and cayenne, - if used as a savoury dish* with sugar mixed with a pinch ;of powdered cinnamon or nutmeg if a sweet dish be desired. 5 Do. not 'let the bananas become .too soft or they : break and look unsightly. | . Banana Omelette.—Feonired : 4 bananas. 2oz. of - butter, 4 eggs, 1 tablespoonifnl of water, salt, penper. cayenne. Pee! ■the bananas and cut them into slices. Melt loz. of butter in a nan, and wh«>n 'hot; add the bananas, and toss over the, (lire for about 8 minutes. Snrinkle with isalt,' penper, arid cavenne. Beat un the 'Sees.. Reason, add the water. , Melt th* second onnc* of butter -in an omelette pan. and when quite hot nut in the ears mixture, stir over the fire twi«v» , then wh»n -'i"t setting put the, bananas in th» centre, fold over, turn on to a hot dish, and nerve at once. ,