i

.,I1()~f ~A()E .
,

Bananas Come to You in Nature's Sealed Packages

The pulp is dean and delicious. No waste, and absolutely sterile as long as the skin is unbroken. Many folks avoid the thoroughly ripe Banana. sibly because it does not appeal to the eye. Pos-

Bananas are best when they pass the yellow stage and become a mottled golden brown. Even if the skin is black, if it is unbroken, that's when bananas are at their best, because the banana then contains sugar in its purest form.

Keep Bananas at home at a moderate temperature -on your pantry shelfnever in the ice box. But you may place the fruit in refrigerator to cool shortly before serving without destroying its flavor. Simple to serve. Certain to please.
Copyright 19~9 BAUERLEIN. Inc., New Orleans

C}ndex
These tested new recipes will add variety and zest to everyday meals thruout the year. The versatile banana is quickly prepared in many ways, cooked or in its natural state. These dishes are dainty in flavor, inexpensive, rich in food values and easily digested. New Appetizers See pages . New Entrees See pages New Cakes and Icings See pages 13, 16, 17, 19 New Desserts .. .10, II, 12, 13, 14, 17, 18, 19,20,21 4,7,9, 10, 14, 15
................ .4, 5, 21

See pages................

..

New Pies and Pastries See page. . . . . . . .. .22 New Sandwiches See pages

6, I 1

Salads and Dressings See pages 5, 8, 12 New Sauces See pages. . ... 13, 16, 20 3

Mixed Grill
Banana Lamb Ohop Link Sausage

(IndividualService)
Green Pepper Oanned Corn or Rice Parsley

Bacon Bread

Roll banana in melted butter, sprinkle with sugar and place in oven in shallow pan twenty minutes before serving. Have pepper split and cleaned, then fill with cooked corn or rice, well seasoned and moistened with butter and bake with banana. Prick sausage and place on rack with chop to broil under gas flame. Turn when brown, add bacon strips and make toast last. Serve at once on heated plate. Various other combinations make attractive service with banana.

Banana Baked in Jackets

Place firm whole bananas in a shallow pan, cover and bake in moderate oven about half an hour. Remove skins by cutting open lengthwise and pushing fruit gently onto hot serving dish. Spread with soft butter, dredge with powdered sugar and serve with steak; chops or a roast.

Golden Bananas
Peel and scrape ripe bananas and dip each in beaten egg mixed with a tablespoon of water. Roll in grated cheese, remove to glass baking platter and place in moderately hot oven to brown. Serve with ham or bacon.

Bananas for Breakfast

Sliced ripe bananas may be acceptably served in same dish with hot or cold cereals. For fruit service their bland flavor combines well with oranges, peaches, plums, pineapple, sweet cherries and fresh berries. The juice of . oranges or pineapple over sliced bananas make a perfect breakfast fruit, more flavorsome and less fattening than the customary cream. 4

Banana and Nut Salad 3 ripe bananas 7'2 cup crushed peanuts ~ cup whipped cream ~ cup mayonnaise

Peel bananas, cut in two lengthwise and roll in nut meats. Place on delicate lettuce leaves, garnish with maraschino cherries and serve with Chantilly Mayonnaise made of equal parts of thick salad dressing and whipped cream.

Banana Salad-Pineapple

Dressing

For the dressing, beat 2 egg yolks with ~ cup of sugar and cook in double boiler with % cup of juice from canned pineapple and ~ cup lemon juice until thick, stirring constantly. Chill and mix with 1 cup whipped cream. Combine 3 sliced bananas, 3 oranges, sliced lengthwise of the fruit around the seeds, 7'2 cup seeded raisins, scalded and chilled, Mix lightly with dressing and arrange ~ cup halved pecans over the top.

Honey Fruit Dressing

Prepare the dressing by cooking 3 tablespoons of butter and 2 of honey with 3 beaten egg yolks in double boiler until thick; then add juice of a lemon, seasoning of salt, paprika and celery salt and cook again. When quite thick, remove from fire and beat well. Cool thoroughly and add a cupful of whipped cream just before serving time. Mix with any desired proportion of sliced bananas, orange, pineapple, pears, peaches or fresh berries. Serve in tall stem glasses and garnish with whipped cream forced thru pastry bag.

Dinner Salad
Cut 2 tart red apples into thin, quarter slices without peeling them, add 2 thinly sliced bananas, 7'2 cup of diced celery and 2 tablespoons of chopped ripe olives. Serve with water cress or shredded lettuce and French dressing made with lemon juice.

Banana and Cheese Sandwiches

In this assortment three kinds of bread are used; white, whole wheat and Boston brown bread. The white bread is cut into rings and placed over the brown slices. Cream cheese mashed smooth with lemon juice is the spread and sliced bananas moistened with orange juice make the topping.

Banana Rolls
Cook bacon quite crisp and crush fine when cool using a rolling pin covered with wrapping paper. Cut sandwich bread in half then slice lengthwise of the loaf after removing crusts, and spread generously with butter. Sprinkle with bacon bits and place a small scraped banana on the end. Roll up gently -fasten with tooth picks and wrap each roll in paper until serving time. Place a dampened towel around the sandwiches when done. At serving time cut each roll in half inch slices.

Whole Wheat Banana Sandwich

Cut slices of whole wheat or graham bread into strips or triangles and spread with ripe banana; add a dash of salt and a coating of thick mayonnaise. Cover with bread and spread this with banana slices that have been soaked in orange or lemon juice and drained. Sprinkle top thickly with toasted chopped almonds and serve at once. Peanut butter softened with lemon juice and mixed with crushed bananas makes a good sandwich filling or spread for graham crackers.

Banana Circles
Cut slices of nut or raisin bread with doughnut cutter and spread with tart jelly. Cover with crushed ripe bananas, add a dash of salt and press another piece of bread on top. Arrange on doily in overlapping circle and place celery tips or sprigs of cress in the center. Fresh gingerbread, split and spread with sliced sweetened bananas makes an excellent luncheon sweet. Topped with whipped cream and a sprinkle of grated chocolate, it becomes a luscious dessert.

Salisbury Steak
Select choice bananas and brush over with soft butter. Flatten slices of beef tenderloin and place .onbroiling rack of hot oven. Place bananas in a shallow pan and cook under the flame with the steak, basting the fruit several times with butter and lemon juice. Prepare sauce to serve with steak by adding a teaspoon of lemon juice and two tablespoons of drained bottled horseradish to half a cup of whipped cream. Place cooked steak and banana on each plate, garnish with potato chips and serve a spoonful of the horseradish sauce in a pimento cup, lemon shell or halved tomato,

Beef Roll with Bananas

Season a pound of chopped round steak lightly and shape into a compact piece about an inch and a half thick. Peel, scrape and flour four firm bananas and salt lightly. Have large frying pan hot and melt two tablespoons of butter in it, then place meat in center and fruit around, Turn meat and fruit after five minutes, cover and reduce heat, cooking 10 or 1~ minutes altogether, Place meat on hot platter with bananas around it, pour a spoonful of hot water in pan, stir well and then pour savory juices over meat.

Savory Cutlets
Trim veal cutlets or chops into uniform shape, dip each in beaten egg diluted with water and then in well seasoned crumbs. Brown slowly in frying pan with part butter and drippings. Place a peeled and scraped banana on each portion of meat, salt lightly and spread with butter .. Cover and bake in a moderate oven for 30 minutes. Pour a little melted currant jelly over each before serving.

Lamb Slices and Banana

To reheat cold roast meat without spoiling the flavor have platter well heated and gravy piping hot. Place slices gravy over and serve immediately, with spicy bananas. shallow dish with syrup from spiced peaches or the strained berry sauce with a few cloves, and tenderness .on platter, pour Bake fruit in a juice from cran-

Banana with French Dressing On salad plates make oval nests of crisp lettuce and place a choice banana in each. Sprinkle with minced parsley, place celerytips at each end and serve withFrench Dressing: Blend a teaspoon of powdered sugar with half a teaspoon each of salt and paprika; moisten with two tablespoons of lemon juice and one of orange juice. Stir in a scant half cup of oil and beat wellbefore serving. Prune and Banana Salad Soak U choice prunes over night and simmer until tender in same water. Cool fruit, drain, remove pits and press into shape again. Cut 3 choice bananas into thick diagonal slices and soak in orange juice while making Fruity French Dressing: Blend 1 tablespoon of honey with 1 of lemon juice and ~ of orange juice. Season with salt and paprika and beat in 73 cup of oil. Line salad bowl with crisp lettuce, drain bananas and arrange with prunes for serving. Pour salad dressing over or pass separately, as preferred. Summer Salad Combine sliced bananas, diced pineapple and halved sweet cherries, strawberries, or whole red raspberries in any desired proportion. For ~ cups of the fruit make a dressing of 1 tablespoon of lemon juice, a little salt, ~ tablespoons of honey and ~ cup of thick cream. Arrange fruit on salad plates on nests of curly lettuce and cover with dressing. An attractive pink dressing for fruit salads calls for % cup of whipped cream into which 1 tablespoon of lemon juice, and 3 of syrup from maraschino cherries are gently folded. Salt lightly and serve at once. Bananas with Rosy Dressing Cut ripe bananas in halves lengthwise and then slice across. Blend with an equal amount of diced pineapple or oranges. Mix ~ cup of mayonnaise with a teaspoon of lemon juice, 9l tablespoons of raspberry or strawberry jam, ~ cup of whipped cream and a little salt. Spread over salad and serve at once. 8

Vegetable Plate
Various vegetables may be agreeably combined with bananas. In -this picture the foods are all baked. Allow forty-five minutes for medium sized potatoes, twenty minutes each for the tomatoes (topped with buttered crumbs) and bananas (sprinkled with lemon juice, sugar and melted butter). Heated and seasoned peas are poured around the tomato at serving time.

Banana Fritters
1 teaspoon sugar 6 bananas 1 cup flour % cup milk !2 eggs 1 teaspoon baking powder 1 teaspoon melted butter 74 teaspoon salt Peel bananas, scrape and cut in two crosswise. Sift dry materials, beat eggs very light, add to milk and pour slowly into Hour to make a smooth batter. Stir in shortening, dip each piece of fruit in batter and lift with fork to drain. Drop gently into hot deep fat and fry until evenly browned. Drain on soft paper and dredge with .powdered sugar.

Puff Balls
4 ripe bananas 1%, cups flour .1 teaspoon baking powder %' teaspoon salt

% cup

!2 eggs milk 1 tablespoon oil or melted' butter

Sift dry materials and slice fruit. Beat egg yolks until thick, add milk and stir this into the prepared Hour and fruit. Beat whites stiff, fold into batter and stir in shortening. Drop by-spoonfuls into hot deep fat. Dredge with powdered sugar and serve at once, either plain or with a hot orange syrup.

Banana Croquettes
Peel and scrape firm ripe bananas, cut in halves crosswise and cut off tips to make uniform shapes. Roll each piece in beaten egg diluted with a tablespoon of water, then coat with crushed corn Hakes. Fry in deep fat until golden brown and serve at once with meat course. 9

Broiled Ham with Bananas

Cook th~ sliced ham gently in the broiler, basting twice with ham fat and sugar, and let each side brown lightly. Melt some bacon or ham drippings in a shallow pan and stir the sliced bananas about in this to coat them. Cook for ten or fifteen minutes according to ripeness, under the gas flame and serve on the ham. If broiling is not convenient for this dish the process may be followed in the frying pan, using a little butter with the ham. Pour the savory fat over the meat on the serving dish. In frying bananas cook them rather quickly to retain their shape.

Savory Scallop
Butter a shallow glass baker and place alternate slices of cooked ham and chopped green pepper (or cut celery if preferred) until dish is three-fourths full. Pour in cream, or evaporated milk, to barely cover ham and place split bananas over the top. Sprinkle brown sugar and a bit of salt on the fruit and bake in a moderate oven 20 minutes.

Baked Bananas
Remove skins from six firm bananas. Melt two tablespoons of butter in a shallow baker and roll each banana until coated. Dredge well with sugar or spread with honey and add the juice of a small lemon. Bake Y2 hour in a moderate oven and serve hot with meat course. Half a cup of raisins or canned cherries may be added for variety and the fruit served cold as a dessert.

Bananas with Cherry Sauce

Scrape 6 bananas and cook in butter over a slow fire. Turn to color evenly and remove carefully to serving dish when tender. Heat a cupful of canned cherries in the remaining butter and pour around the bananas; serve hot. Bananas cooked in grape juice make a pleasing novelty. Add a dash of salt at the start and a little butter when done. Serve for luncheon with cold ham and hot buttered toast, or crisp rolls.

10

Banana Toast-wich
Cut bread into narrow strips, toast lightly and spread with butter. Mash ripe bananas, season with lemon juice and spread on the hot toast. This filling must be prepared just before using or it will become too thin. Arrange sandwiches on a doily covered plate, garnish with celery tips and sections of unpeeled orange.

Fruit Club Sandwich

Have filling in readiness so that sandwiches may be put together while toast is hot. Slice bananas, soak in fruit juice and drain; cook bacon evenly and drain; dry the lettuce leaves and cut pimento in strips. Butter toast lightly, cover with banana, a little bacon, lettuce and spread of mayonnaise. Place toast over and repeat, adding pimento strips. Finish with toast, and cut across in triangles. Serve with ripe olives and celery.

Banana Fingers
To 1 cup mashed bananas add % cup sugar, speck of salt and 1 tablespoon butter. Place in double boiler with 1 beaten egg and cook until thick, stirring constantly. Remove and stir in 1 tablespoon lemon juice and Y2 cup seedless raisins. Cool and spread between split lady fingers, then dredge with powdered sugar. For variety omit the sugar topping, and cover with yellow frosting made of two egg yolks beaten with confectioners' sugar to spread, and flavoring of lemon juice and grated rind.

Dessert Sandwich
Cut sponge cake or angel food into thick slices and then in round or diamond shapes. For 3 ripe bananas allow Y2 cup red raspberries, crush fruit slightly and sweeten. Cover each cake section generously and top with a rosette of whipped cream. For a more elaborate dessert place a slice of ice-cream on the cake and cover that with the prepared fruit. These open sandwiches must be prepared just before serving. 11

,
II

Star

Salad

Select small shapely bananas and cut in halves lengthwise. Cover with lemon, orange or grapefruit juice mixed in any desired proportion, and let stand in a cool place until ready to use. This prevents discoloration and a small quantity of juice will coat considerable fruit. Drain the bananas well before serving and arrange in star shape on a bed of shredded lettuce. Place a generous spoonful of mayonnaise at the center and arrange halved cherries or cubes of red jelly at each tip. The strained fruit juice flavored with banana makes a pleasing beverage. Orchid Salad
1 cup grape juice 172 tablespoons gelatine 7i cup cold water 7i cup orange juice

172 72

cups boiling water cup sugar 3 bananas pink salad dressing

Soak gelatine in cold water for 5 minutes, then add boiling water and sugar. Slice bananas and cover with orange juice. Add grape juice to gelatine and pour a thin layer on bottom of wet mold. When firm, cover with drained bananas and more jelly; let this set and continue by degrees until mold is full, then set aside to chill. Slice and serve with dressing made by combining 72 cup of mayonnaise, 7i cup red syrup from canned fruit or some melted currant jelly, and 72 cup stiffly whipped cream. Frozen Fruit Salad
1 cup diced bananas 1 cup cut pineapple 1 cup cut orange tablespoons lemon juice 1 cup whipped cream 72 cup mayonnaise

:e

Drain fruit, add lemon juice and salad dressing gently, then fold in whipped cream. Pack in ice and salt for 3 hours. Slice and garnish with celery tips and halved maraschino cherries.
12

Jellied Bananas
. bananas 1~ cups sugar B72 cups watllr

% cup lemon juice rind from 1 lemon 8 whole cloves

372 tablespoons

3 inches cinnamon gelatine 7'2 cup cold watllr

Cook sugar, ~72 cups water, lemon rind, cloves and cinnamon for about five minutes. Dissolve gelatine in the 72 cup cold water. Add to the boiled mixture, strain, add lemon juice and chill. Cut bananas in any desired shape. Moisten mold in cold water, then place in bananas, add lemon mixture. Continue until mold is full. Chill. This may be served with whipped cream or banana sauce. Quick Banana Frosting Mash a ripe banana with a teaspoon of lemon juice and rub thru a sieve. Add confectioners' sugar to thicken and spread at once. This may be tinted with fruit coloring or sprinkled with chocolate shot as soon as spread. Use to cover tiny cup cakes' or fancy shapes and decorate with candied fruits or sliced gum drops shaped to form flowersand leaves. Banana Sauce
1 tablespoon buder 1 ripe banana 73 cup 8ugar 1 egg yolk 1 teaspoon lemon juice pinch of salt 1 tablespoon flour 72 cup milk cup cream beaten stiff

72

Melt butter In sauce pan, add flour and stir until smooth. Pour in milk and cook, stirring constantly until thick. Beat egg yolk with sugar, pour in part of the hot sauce then place all in double boiler or sauce pan, and cook over boiling water two minutes. Add lemon juice, the banana forced thru a sieve and the salt. Fold in whipped cream if to be served hot-or chill before adding, for cold service. A good pudding sauce of many uses. 13

Banana, En Casserole
5 bananas 1 glass of currant jelly salt

%: cup

boiling water 1 lemon rind and juice

Peel and scrape bananas. Cut in quarters lengthwise. Place bananas in an oiled casserole dish. Combine lemon juice and rind, boiling water, currant jelly and a pinch of salt. Stir until thoroughly blended, then pour over bananas. Cover and bake in a moderate oven. Remove cover, sprinkle bananas with sugar, place on top shelf of oven and brown slightly. Serve with game, roast mutton, roast beef or beefsteak.

Banana Brown Betty

?i cup

i1l cups sliced bananas i1l cups 80ft bread crumbs

butter 1 tablespoon lemon juice

?i teaspoon salt Yz cup sugar 74 cup water

Melt butter and mix well with crumbs and salt. Add lemon juice and sugar to bananas and place alternate layers of crumbs and fruit in buttered pudding dish. Pour in water, cover and bake 30 to 40 minutes, uncovering at the last to crisp the top. Serve with cream or foamy sauce.

Banana Tapioca
3 ripe bananas Yz cu/p sugar i1l egg.y i1l tablespoons butter
i1l cups milk

74

3 tablespoons tapioca teaspoon salt flavoring

Cook tapioca, milk and salt in double boiler 15 minutes, stirring frequently. Add sugar, butter and beaten eggs, and take from fire. Slice bananas thick and place in pudding dish. Prunes may be combined with bananas for variety. Flavor tapioca with orange and almond extract, or lemon and vanilla, and pour over fruit. Bake in moderate oven 20 minutes. Serve warm or cold with thin cream.

14

Banana Birds
Bananas Bread Bacon Lemon

Wrap slices of bacon around large firm bananas and fasten in place with tooth-picks. Bake in rather hot oven until bacon is crisp. Prepare toast points, arrange on plate and garnish banana with a section of lemon dipped in minced' parsley and a cube of red jelly. If bananas are quite ripe they may be cooked with the bacon in a frying pan, turning carefully to brown each side.

Banana Luncheon Muffins

Y2 cup diced bananas 1% cups flour 3Y2 teaspoons baking powder Y2 teaspoon salt
Cream baking milk. sugar.

x cup
73'

butter cup sugar Y2 cup milk !2 eggs

butter and sugar well. Beat eggs light and add to milk. Sift flour, powder and salt and add alternately to first mixture with eggs and Stir in cut bananas, pour into greased muffin pans and dredge with Bake in rather hot oven (400), the time depending upon size of pans.

Hot Fruit Compote

A combination of cooked fruit with the meat course is a foreign custom with much to recommend it. Cut firm bananas into 6 or 8 uniform pieces each. Combine with hot prunes that have been soaked and cooked in a casserole, and flavor with lemon juice, or add to canned green gages heated and flavored with orange juice. Apricots, red plums or pineapple may be used with bananas in the same way. There should be only enough liquid to moisten the fruit, not float it, as it is served on the plate with the meat.

15

Dutch Banana Cake

172 cups flour 72 cup sugar 73 teaspoon

92teaspoons baking powder salt

about 72 cup milk 1 egg 4 or 5 bananas 3 tablespoons butter

Sift the dry ingredients twice and soften the butter. Beat egg light and add part of milk to it, then stir this into prepared Hour, adding also the butter. The dough should be too stiff to pour so the milk is added by degrees; with a soft batter the fruit sinks into it instead of remaining on top. As Hour varies somewhat the amount of milk cannot be exact. After the dough is spread on the greased pan or glass bake dish the halved bananas are pressed uniformly over the top-then the whole is sprinkled with sugar and baked in a quick oven-about 400. Serve hot with butter as a tea-cake, or as a pudding with either hard or liquid sauce or with sugar and cream.

Banana Shortcake
92cups flour 4 teaspoons baking powder 72 teaspoon salt 73 cup shortening

;Ii cup

milk 6 bananas 92 lemons 1 cup sugar

Boil sugar and a scant cup of water for ten minutes, then add lemon juice and sliced bananas and set aside for half an hour or longer. Make shortcake dough with remaining ingredients, roll out lightly and bake in single sheet or as biscuits. Split and butter the soft side, pour over prepared bananas and serve at once, with or without cream.

Cream cup of butter with 72 cup of sugar sifted with 1 tablespoon of corn starch. Add % cup of boiling water and cook in double boiler ten minutes, stirring frequently. Add beaten yolk of 1 egg, remove from fire, flavor as desired and fold in stiff egg white. Serve with Dutch Banana Cake or other hot puddings.

>i

Foamy Pudding Sauce

16

Banana Melba
Cut strips of sponge or sunshine cake a little longer and wider than a banana. Spread thickly with vanilla ice-cream and place a choice ripe banana on top. Make a thick red raspberry syrup from canned fruit, or strain seeds from jam and pour over each service.

372 cups flour 272 teaspoons baking powder 1 teaspoon vanilla whites of 6 eggs Cream shortening well, add sugar gradually creaming constantly. To 7i cup of the sifted flour add the baking powder and sift again. Then add the rest of the flour alternating with the milk to the creamed mixture. Beat egg whites stiff then add remaining flour to the batter and fold in the whites. Turn into well greased pans the bottoms of which are lined with paper. Bake in a moderately hot oven, 3650 to 3750 Cool and put together with banana frosting. 72
cup shortening 2 cups sugar 1 cup milk

Choice White Cake

Banana Frosting
3 cups sugar 3 egg whites 1 cup water 7i teaspoon cream of tartar Stir sugar and water over slow fire until sugar is dissolved, then boil until syrup thermometer reaches ~3~0. Have egg whites beaten stiff and beat into them very slowly four tablespoons of the boiling syrup, beating hard after each spoonful. Cook syrup to !i!39,then pour slowly on the egg mixture beating all of the time. When thick enough to spread add sliced or crushed bananas and cover each layer of cake and spread on sides of finished loaf. Crush 72 pound graham crackers, mash 4 dates and 7i cup nuts and cut 7i pound thoroughly with orange juice as needed evenly, roll in waxed paper and leave in and serve with whipped cream.

Ice-Box Roll

ripe bananas, chop % cup stoned marshmallows into bits. Mix all to make a compact roll. Shape ice box 12 hours or more. Slice

17

Banana

Delight

Prepare fruit as in Star Salad and chill thoroughly. Drain and spread with cream cheese blended with lemon juice. Press halves together and spread thick cranberry sauce or cherry jam on the top. Serve with crisp salted wafers. Banana 4 large bananas 1 tablespoon gelatine ~ cup cold water % cup sugar Bavariose juice of 1 lemon juice of 1 orange 1 cup grape juice 1 cup whipping cream

Slice bananas and stir well in fruit juices. Soften gelatine in water and dissolve over boiling water. Add sugar, the juice from drained bananas and the grape juice. Strain and cool until it begins to thicken, then fold in whipped cream carefully. Pour a layer of this in a wet mold, then cover with bananas, then more cream and fruit until mold is full. Serve well chilled. Florida Freeze Add one cup of sugar, mix well Peel and slice six bananas and six oranges. and pack in ice and salt for two hours. Banana 4 bananas 1 cup sugar

Ice-Cream 3 cups cream :2 tablespoons lemon juice

Slice bananas, add sugar and lemon juice and mix well. Rub fruit thru a strainer, add cream and freeze to a mush. Stir in two stiffly beaten egg whites and continue freezing. Banana Nut Sundae

For each service of ice cream allow ~ cup sliced bananas, 1 tablespoon orange juice, ~ tablespoons warm honey and 1 tablespoon chopped pecans. Mix all but nuts and pour over cream, then sprinkle with nuts.

18

Banana Torte
large ripe bananas sponge or sunshine cake 1Yz cups confectioners' sugar 13 tablespoons orange juice :!i cup white corn syrup red coloring

174 cups milk 74 cup butter :!i cup flour % cup sugar 13 eggs Yz teaspoon vanilla

Mix flour and sugar thoroughly, then add to butter melted in double boiler. When smooth stir in warm milk and cook ten minutes, stirring frequently. Add beaten eggs, mix well and remove from fire. Flavor and chill. Cut loaf into two thick layers, spread lower half generously with cooked cream mixture and cover with thin slices of banana. Place upper half on cake after cutting around edge to form a wall and scooping out crumbs with a fork. Fill this hollow with cooked cream. Make a plain thin frosting with confectioners' sugar, orange juice, a few drops of coloring, two tablespoons of the white syrup and water as needed to moisten. Spread a thin layer over edges and sides of cake with spatula. When firm place the bananas on top of the cream. To glaze these have corn syrup colored and spread on a plate several hours before using. Stir this occasionally as it thickens by standing. It may be left over night if desired for morning use. Spread thinly over the fruit and let stand until set, or about a half day.

Rich Banana Frosting

3 ripe bananas juice of 1 lemon

Yz

cup butter confectioners'

sugar, about 13Yz cups.

Cream butter well and work in two cups of sugar, adding lemon juice gradually. Slice bananas thin and beat into mixture, adding more sugar as needed to make thick enough to spread. This is better adapted to sponge and sunshine cakes than rich butter cakes, and is an exceptionally good covering for small shapes to be decorated, using the pastry bag and tube.

19

Banana Charlotte
2 cups whipping cream fine 8ugar 2 ripe bananas ~ cup banana pulp

Russe

% cup

5 lady fingers 2 tablespoons gelatine ~ cup water 1 tablespoon lemon juice

Soften the gelatine in cold water and then dissolve over boiling water; add lemon juice and the pulp from bananas pressed thru a sieve. While this is cooling whip the cream, stir in the sugar lightly and pour in the cool gelatine mixture. Place bowl in iced water and stir gently from the bottom until it thickens. Have mold in readiness lined alternately with split lady fingers and quartered bananas that have been soaked in lemon or orange juice to prevent darkening. Fill with cream and chill thoroughly. Turn onto cold dish at serving time. Fruit Sherbet
4 bananas 6 oranges Slemon8 S cups sugar ~ cup chopped candied cherries and pineapple

Extract juice from lemons and boil rinds with sugar and 2~ cups of water for 10 minutes. Strain, add juice of oranges and lemons. When cool place in freezer and turn until almost stiff; then add ripe bananas cut small, the candied fruit and finish freezing. This may be tinted orange or pink with fruit coloring, before freezing, and is most attractive served in stem glasses of contrasting color. Banana Sauce for Cold Desserts Beat 2 egg yolks very light, and beat into them 78 cup of sugar. Cook over hot water until thick. Remove and beat in 2 tablespoons of sherry flavor or 1 each of lemon and orange juice, also one mashed banana. Stir as it cools and when chilled mix gently with a cup of whipped cream. This is a deliciousaccompaniment to frozen creams. 20

Banana Whip
3 egg white8 1 cup cream (plain or whipped) 3 tablespoons powdered sugar or 1 cup boiled custard 3 ripe bananas 1 tablespoon lemon juice Beat the egg whites to a stiff froth and beat in the sugar by degrees, until fine and dry. Cut two of the bananas into bits and beat gradually into the meringue, then add flavoring. In serving dish or stem glasses place cream or custard and heap the banana whip on top. Cut remaining banana in thirds crosswise and then into strips and insert in the top of the dessert. Serve at once. Allow 72 large ripe banana and ~ cup cream (measured before whipping) for each person Cut banana lengthwise then across in thick slices and let soak in orange juice until ready to use. Beat cream very light, sweeten slightly and fold in drained bananas. Heap on glass and sprinkle top generously with crushed macaroons. Serve very cold.

Banana Cream

California Cup
3 ripe bananas 1 cup diced pineapple 2 oranges ~ cup sugar 72 cup malaga grapes, seeded and skinned. Prepare oranges by peeling and cutting each section free from white membranes. Place in strainer to drain with cut pineapple. Boil sugar and fruit juices, with a little water if necessary, to a syrup and pour over sliced bananas. When cool, blend with other fruits, place in sherbet glasses and serve very cold. If used as a first course add the juice of a lemon; if served for dessert, garnish with whipped cream and sprinkle with chopped nuts. 1 cup sliced bananas ),i cup rich cream 1 cup dates 1 tablespoon sugar 1 lemon salt and paprika Cover bananas with juice of lemon. Scald, drain and cool the dates, then remove stones and cut in halves. Drain bananas and add sugar and seasonings to lemon juice. Mix well with cream, then add fruit and dates.

Bananas with Dates

21

Make tart shells of flaky pastry rolled very thin and bake until crisp. Prepare a thick syrup of sugar, water and orange juice and slice bananas into the hot syrup. Set aside to cool and partly drain before placing in pastry. Press whipped sweetened cream thru pastry bag to make a fluted border, and serve at once. Four large bananas will fill six individual shells. cup cream 3 eggs 3 bananas 1 tablespoon lemon juice 3 tablespoons fine sugar Mix sugar, salt and flour well and moisten with half a cup of the milk. Scald remainder of milk in double boiler, add to first mixture and return all to boiler. Cook ten minutes stirring constantly until it thickens, then occasionally to keep smooth. Add beaten yolks of eggs, stir well and remove from fire. When/cool add cream, sliced bananas and lemon juice. Chill and pour into bake1d crust, cover with meringue made of three egg whites beaten stiff and three tablespoons of sugar added gradually. Brown in a rather slow' oven, about 850.

Banana Tarts

lY2 Y2

>i

cups milk cup sugar cup flour speck of salt

Banana Cream Pie,

Y2

Mix egg, heat may

bananas % cup of milk Y2 cup sugar speck of salt 1 tablespoon lemon juice 1 egg bananas with sugar and lemon juice and rub thru a sieve. Add beaten salt and milk and pour into pastry shell. Place in hot oven and reduce after ten minutes, baking slowly until done. Crushed browned almonds be sprinkled over the top after ten minutes baking for an agreeable finish.

Banana Custard Pie

Make rich butter pie crust, using chilled orange juice in place of water. Roll thin, cut into squares, place sliced bananas and chopped figs or prunes in center, sprinkle with sugar and fold corners toward the middle. Bake in hot oven and dredge with powdered sugar before serving.

Banana Crusties

22

B A

N A N A

Health officers and distinguished scientists the world over now acclaim. the superiority of Bananas.
Dr. Oscar Dowling, President of the Louisiana State Board of Health, commented on living costs: "In approximate terms, one dozen Bananas are equal to one pound of porterhouse steak in nutritive value." Dr. Arnold Lorand, world famous physician, writes: "There is probably no more nourishing fruit or one the cultivation of which would be more valuable to mankind than the Banana. In the first state, the Banana contains approximately 9!9!% of carbohydrates." The Journal of the American Medical Association said editorially: "Bananas are best when the brown spots appear, and need not be referred to as over-ripe when the peel is entirely brown. The digestibility of the Banana is directly proportional to the ripeness of the fruit." The Journal of the American Medical Association also recently said: "The Banana, as a suitable infant food, has been used in the tropics for generations."

RECIPE FOR INFANT FOOD

(Be Sure the Bananas are
FULLY

Ripe)

Take one fully ripe Banana and mash into a very fine pulp. Then whip .the pulp into a cream, either with heavy spoon or egg beater. Nature's fruit elements properly blended-That's the Banana. The very thing growing babies need .

.Standard Fruit and S. S. Co. American Fruit and S. S. Corp. Cuyamel Fruit Co.
New Orleans
LITHOGRAPHED IN U.S.A. MARQUETTE LITHO.

co.,

CHICAGO

You Should Know Abouf

Bananas

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