Bananas Are Healthy and Plentiful

Southland Times, Issue 23793, 15 April 1939, Page 17

Bananas Are Healthy and Plentiful

Bananas, both hot and cold, make many pleasant dishes, and they are equally suitable for breakfast, luncheon or dinner. BANANA SCALLOPS Take 6 bananas, 1 egg, | cupful fine breadcrumbs, 1 teaspoonful salt. Peel bananas and cut in one-inch slices. Dip in mixture of slightlybeaten egg and salt. Drain, then roll in breadcrumbs. Fry in hot, deep fat for one to two minutes or until brown. Drain on kitchen paper. Serve very hot. 9BANANA CUTLETS Take 6 medium ripe bananas, onethird cupful lemon juice, 1 cupful crushed cornflakes, 3 tablespoonfuls butter, lettuce. Peel bananas and cut in halves crosswise. Dip in lemon juice, then roll in cornflake crumbs. Saute in butter until golden brown. Serve on lettuce. BANANA CREAM DELIGHT Take J pint banana pulp, Joz gelatine, Jib icing sugar, 1 gill whipped cream, 2 pint milk, fairy sauce. Dissolve gelatine in a little hot water and then remove it from the heat. Stir in the sugar and mix it with the milk. Gradually add this to the banana pulp

I and when quite cold mix it with the whipped cream. When it is beginning | to thicken pour it into a wet mould. When it is set turn it out and decorate it with sliced bananas and serve it with fairy sauce. FAIRY SAUCE.—Take -J gill milk, 1 egg, 2oz castor sugar, 1 teaspoonful vanilla, 3 gill whipped cream. Beat sugar and egg together for five minutes. Bring milk to the boil in a double boiler. Add the sugar and egg mixture and allow to cool. Stir in the vanilla and whipped cream. BANANA CREAM Take 6 bananas, 1 lemon, sugar to taste, 1 pint custard. Skin the fruit and cut into slices, place in a glass dish, squeeze lemon over it and a little sugar; pour over them the boiled custard. Cream can be substituted for the custard. Whip and pour over bananas and decorate with almonds. BANANA AND CURRANT AMBER PUDDING Take 4 bananas, 4oz sugar, 4oz currants, 3oz butter, 3 eggs, A gill water, ■ Jib short crust pastry. Peel and slice the bananas, put them with the water, sugar, and butter into a saucepan, and cook for a few minutes. <

Then beat up well and stir in the eggyolks. Add the currants and pour into a buttered pie-dish edged with a neat border of pastry. Bake for 20 minutes in a moderate oven. Whip the eggwhites to a stiff froth, add two dessertspoonfuls castor sugar and pile on top, return to the oven for five or ten minutes or until meringue is nicely browned. Serve hot or cold with cream. BANANA DE LUXE Take 5 bananas, 2J gills hot water, J gill cream, three-quarters of a packet of orange jelly crystals, 1J tablespoonfuls sherry, a few dried walnuts, sugar, and vanilla. Dissolve the jelly in hot water and leave till cold, then stir in the sherry. Pour this into five champagne or similar shaped glasses, dividing it equally. When nearly set, peel and slice two bananas and place a few pieces in the jelly in each glass, then leave until quite set. Peel the remainder of the bananas and mash it to a pulp, then pile on top of the jelly. Whisk the cream until it stiffens, sweeten and flavour it to taste. Heap on top of the banana pulp and sprinkle some chopped walnuts over it.