Peel and quarter four bananas and put into a buttered baking-dish with eight tablespoonfuls of water, four of sugar, four teaspoonfuls each of melted butter and lemon-juice, and a sprinkle of salt. Bake slowly for half an hour, or less, basting frequently. The lemon-juice may be omitted.
FRIED BANANAS
Peel, slice lengthwise, season with salt, dredge with flour, and fry in oil or butter, or dip in egg and crumbs, or cut in two crosswise, dip in egg and seasoned crumbs, put on ice for two hours, and fry in deep fat. Sprinkle with lemon-juice if desired.
CURRY OF VEGETABLES
Mix one cupful each of cooked carrots and turnips cut into dice, one-half can of peas, and one cupful of cooked lima or kidney beans.
Reheat in Brown Sauce, seasoning with minced onion, curry powder, a pinch of sugar, and a little vinegar. Add a cupful and a half of cooked potatoes cut into dice, simmer for twenty minutes, and serve in a border of boiled rice.
GNOCCHI
Bring to the boil a cupful of water and a tablespoonful of butter. Add sifted flour to make a batter and a pinch each of salt, pepper, and grated nutmeg. Add a heaping tablespoonful of grated Parmesan cheese and stir constantly until the mixture leaves the sides of the pan.
Take from the fire and stir in one at a time three unbeaten eggs. Drop by spoonfuls into boiling water and simmer until firm. Drain, put into a buttered baking-dish, season with grated cheese and melted butter, and pour over a Cream or Bechamel Sauce, thickened with the yolks of three eggs. Sprinkle with crumbs and grated cheese, bake until brown, and serve in the same dish.
CREAMED KOHLRABI
Peel, slice, and soak the kohlrabi in cold water for half an hour.
Drain, cover with cold water, and cook until tender. Drain and pour over a Cream Sauce to which has been added the well-beaten yolk of an egg.
POLENTA
Boil a quart of white stock with two tablespoonfuls of butter and sprinkle in slowly, enough corn-meal to make a thick mush. Take from the fire, add four tablespoonfuls each of butter and grated Parmesan cheese and a tablespoonful of beef extract. Mould in small cups, turn out, sprinkle with crumbs and cheese, and bake, basting with melted butter.
INDIAN PILAU
Wash a cupful of rice thoroughly, throw into fast boiling water, boil for twenty minutes, and drain. A tablespoonful of butter may be added to the water. Season with salt and pepper, add a heaping tablespoonful of butter, and garnish with hard-boiled eggs and fried onions.
VEGETABLES a LA JARDINIeRE
Mix half a can of French peas and one cupful each of diced cooked carrots and turnips. Reheat in a well-buttered Bechamel Sauce. Season with salt and pepper and add a little sugar if desired.
THIRTY SIMPLE SAUCES
ALLEMANDE SAUCE
Put two cupfuls of white stock into a saucepan with half a dozen mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and pepper to season, and a teaspoonful of minced parsley. Simmer for an hour and strain. Thicken with a teaspoonful of flour rubbed smooth in a little cold stock or water, take from the fire, and add the yolks of three eggs beaten with the juice of half a lemon. Reheat, but do not boil. Take from the fire and add a tablespoonful of butter.
BeARNAISE SAUCE
Bring to the boil two tablespoonfuls each of vinegar and water. Simmer in it for ten minutes a slice of onion. Take out the onion and add the yolks of three eggs beaten very light. Take from the fire, add salt and pepper to season, and four tablespoonfuls of butter beaten to a cream. The butter should be added in small bits.
QUICK BeARNAISE SAUCE
Beat the yolks of four eggs with four tablespoonfuls of oil and four of water. Add a cupful of boiling water and cook slowly until thick and smooth. Take from the fire, and add minced onion, capers, olives, pickles, and parsley, and a little tarragon vinegar.
BeCHAMEL SAUCE
Cook together two tablespoonfuls each of butter and flour, add two cupfuls of white stock and cook until thick, stirring constantly.
Season with salt, pepper, and grated nutmeg.
BROWN SAUCE
Brown two tablespoonfuls of flour in butter. Add two cupfuls of milk or cream and cook until thick, stirring constantly. Season to taste.
BROWN BUTTER SAUCE OR BEURRE NOIR
Melt butter in a frying-pan and cook until brown, taking care not to burn. Take from the fire and add lemon-juice or vinegar, and salt and pepper to season. Serve hot.
BUTTER SAUCE
Beat the yolks of four eggs with half a cupful of cold water and two tablespoonfuls of vinegar or lemon-juice. Cook in a double boiler until thick, seasoning with salt, cayenne, and onion-juice. Add half a cupful of butter, cut into small pieces, take from the fire, and serve.
CAPER SAUCE
Add two or three tablespoonfuls of capers to two cupfuls of Drawn-Butter Sauce.
CHEESE SAUCE
Add half a cupful of grated cheese to two cupfuls of Cream or Drawn-Butter Sauce.
COLBERT SAUCE
Put into a saucepan one cupful of Espagnole Sauce, two tablespoonfuls of beef extract, the juice of a lemon, red and white pepper and minced parsley to season, and half a cupful of butter in small bits. Heat, but do not boil, and serve at once.
CREAM SAUCE
Cook together one tablespoonful of butter and two of flour. Add two cupfuls of cream or milk and cook until thick, stirring constantly.