Home Science Service

Poverty Bay Herald, Volume LXIII, Issue 18955, 4 March 1936, Page 11

Home Science Service

I * - by i SHEILA I PORTEOVS pTlmiimiimnmnmmunnminn

UJ""" in VALUE OF THE BANANA A BANANA anil a glass of milk—and there you have an ideally balanced meal. Few people realise the value of the banana, either from the point of view of its food value, or its usefulness in adding variety to the menu. It is sealed by nature in a. germ-proof package, and is available when other fruits are out of season. Bananas are often cheapest when at their best, that is, when the skins have darkened, and the fruit is soft, though still linn. Some people avoid bananas because they believe them to be indigestible. Digestive dilliculties may arise if they are eaten too green or too fast, but as they ripen, considerable starch is changed to sugai, so they have a greater digestibility as well as a higher flavour. Since cold prevents this process a banana which lias not fully ripened should never be kept in the refrigerator. The banana may be termed a “food fruit," since it contains a higher proportion of starch and sugar than other fruits, thus being a source of heat and energy. It also contains a good supply of mineral salts and vitamins and is therefore particularly' valuable for the older growing child. Ifor eating,.,the banana should be fully- ripe. The skin is flecked with 'brown.— The partially-ripe banana may have a green tip, or the skin may be entirely yellow with no brown flecks. At this stage they may be used for cooking, but should not be eaten raw. We all know’ the added touch of festivitity that the sliced banana gives to a jelly for a children's party. In a similar uay.it may be addeu to a plain baked custard. Here is another variation of banana jelly:— BANANA CUE AM.

Remove .sldns from bananas and scrapo. Cut in halves lengthwise; thou cut halves in two pieces cross wise. Sprinkle with sugar and dip in lemon juice. Cover and let stand for 30 minutes. Dip in ordinary fritter batter; fry in deep fat and drain on brown paper. BANANA PANCAKES.

Mix and sift dry ingredients. Beat egg until light. Combine liquid ingredients and add to dry, mixing thoroughly. Beat until smooth. Have griddle hot and greased.

There are many other ways in which bananas may be used in frostiiigs, salads, puddings, and cakes, and not only is the flavour improved but tlu* nutritional value is increased.

Mashed Han a ii as .. . . 4 Whipped Cream .. .. 1 cup Vanilla Jolly Crystals .. .1 packet Water 1 cup Dissolve jelly crystals in boiling water; when cold beat in the cream anil bananas and allow to set. LEMON ANT) BAXA.XA PUDDING. The humble bread pudding gains a new interest by the addition of bananas: You need: — Stale Bread and Butter Bananas . . .. 2 or 3 Lemon juice and rind .1 Water . . . . i pint Sugar .. .. 4oz. Cornflour .. . . 1 dessertspoon Line the pie-dish with thin, .bread and butter. Sprinkle with sugar, spread with mashed bananas. Make a sauce with cornflour, water, lemon and sugar, pour over bananas; cover with more bread and .but ter and bake in moderate oven about 30 minutes. BAKED IN THEIR SKINS. Bananas may be baked in the skins, when they can be served as a vegetable in place of potatoes. They should be fully ripe. Bake quickly till soft and the juice begins to flow, but no longer, or the juice all oozes out and they become tough and dark. Unripe bananas arc best baked without tire skins and basted with a syrup. Cooked this way they may be served as a dessert. P AN ANA ERTTTERS X X\X i. X XuI\£J. Another dolieious dessert is:— Bananas .. .. 8 Castor Sugar. Lemon Juice.

Banann Pulp Milk • Flout' , .. Egg Baking Powder.. Salt Butter 1 cup t cup \ cup 1 1 tcaspoonful 1 tcaspoonful 2 tablespoons