BANANA ICE CREAM
One and one-half cups of banana pulp, One cup of sugar, Juice of one lemon.
Place in a mixing bowl and then cover and set aside. Now place
Two and one-half cups of milk, Four tablespoons of cornstarch,
in a saucepan and stir to dissolve the starch. Bring to a boil and cook for five minutes. Add the yolks of two eggs. Beat to thoroughly mix and add the banana mixture. Beat hard to blend. Now beat into the mixture the stiffly beaten whites of the two eggs. Freeze in the usual manner, using three parts ice to one part salt. This amount will make three pints of ice-cream.
BANANA STUFFING FOR CHICKEN
Pare and rub through a sieve four bananas. Place in a bowl and add
One-half grated onion, One green pepper, chopped fine, Three tablespoons of finely chopped parsley, Four slices of bacon chopped fine, One and one-quarter cups of bread crumbs, Pinch of thyme, One egg, One teaspoon of salt.
Mix thoroughly and then fill into the chicken and roast in the usual manner.
BANANA FRITTERS
Place in a mixing bowl
One cup of banana pulp, One-quarter cup of sugar, Yolks of two eggs, One tablespoon of shortening.
Beat to mix and then add
One and one-half cups of flour, One and one-half teaspoons of baking powder.
Beat to mix and then cut and fold into the mixture whites of two eggs, beaten stiff. Fry in deep fat until golden brown and then serve with banana sauce.
BAKED BANANAS
Wash the bananas and remove just one strip from the top. Place in a baking pan and add one-half cup of water and bake in a moderate oven for one-half hour.
BANANA MUFFINS
Rub a sufficient number of bananas through a sieve to measure one cup.
Place in a mixing bowl and add
One cup of brown sugar, Four tablespoons of shortening, Two cups of flour, Five teaspoons of baking powder, One cup of milk, One-half teaspoon of nutmeg.
Beat to mix and then bake in well-greased and floured muffin pans in a moderate oven for twenty-five minutes. Ice the tops with water-icing.
RICE BANANAS AND POACHED EGGS
Cook one-fourth cup of rice in one and one-fourth cups of water until the rice is soft and the water absorbed. Place in a baking dish and cover one inch deep with sliced bananas. Place in the oven and bake for ten minutes. Now lay on one poached egg for each service. Garnish with a strip of bacon and serve with parsley sauce.
BANANA PANCAKES
Place in a mixing bowl
One cup of crushed bananas, One cup of milk, One and one-half cups of flour, Two tablespoons of syrup, Two tablespoons of shortening, One egg, Two teaspoons of baking powder.
Beat to mix and then bake in the usual manner on a well-greased smoking hot frying pan.
BANANA SAUCE
One-half cup of crushed banana, One-half cup of sugar, One teaspoon of vanilla, Juice of one orange.
Beat to mix and then serve with the fritters.
FISH
Fish are divided into two classes--those having backbones, which are called vertebrates; and those which have no backbones, and are called shellfish.
The vertebrates are classified as fresh and salt-water fish, and they contain both white and dark meat. Fish is similar to meat in composition and structure and is classed among the protein or body-building foods; it may replace meat or its equivalent on the menu.
The muscle consists of a bundle of fibers, bound together by a connective tissue; it is so tender that it requires much less time to cook than meat. Fish, as a rule, contains less fat than meat, and while there is considerable refuse, it will be found to be about equal to the bone in meat.
The methods of cooking fish are: Broiling, boiling, baking, deep fat frying and sauteing.
TO BOIL FISH
Cleanse and prepare the fish. Tie in a piece of cheese-cloth and then plunge into a kettle of boiling court bouillon. Cook, allowing twenty minutes to the pound. Lift, drain well and then turn on a hot platter, laying a napkin under the fish to absorb the moisture. Serve with either cream, Hollandaise, egg or tomato sauce and garnish with slices of hard-boiled egg, beet and carrots cut in dice or capers, diced beets, slices of lemon.
BAKED FISH
Cleanse and prepare the fish, leaving the head and tail on the body, but remove the eyes and fins. Now prepare a filling as follows:
One cup of bread crumbs, Three tablespoons of shortening, One teaspoon of salt, One teaspoon of paprika, One small onion grated, One egg.
Mix and then fill into the fish. Fasten the opening with a string or with toothpicks. Place in a baking dish and rub with plenty of shortening. Dust with flour and place in a hot oven to bake. Baste every fifteen minutes with boiling water. Allow eighteen minutes to the pound and twenty minutes for the fish to heat thoroughly and start baking.
COURT BOUILLON
Place five pints of water in a fish kettle and add
One small onion, sliced, One clove, Three branches of parsley, One small red pepper, One-half bay leaf, One teaspoon of paprika, One teaspoon of celery salt, Two teaspoons of salt, One-half cup of vinegar, One fagot of soup herbs.