1925: Yes! 100 ways to enjoy Bananas
…BANANAS, according to the highest scientific authorities, are the greatest body-builders among fruit-foods. Serving them daily means the saving of money and conserving of health.
DEVILED BANANAS
8 ripe BANANAS
1 teaspoon chopped pickles
1/2 teaspoon salt
2 tablespoons lard
Few grains of red pepper, or 1 dessertspoonful chopped chillies.
Slice bananas, mix with salt, chopped pickles and red pepper or chopped chillies, and put them into hot lard. Cook for four minutes and serve.
ESCALLOPED BANANAS
Stir one-fourth cup of melted butter into two cups of sifted soft bread-crumbs (center of loaf). Sprinkle the bottom of a baking dish with part of the prepared crumbs, cover with sliced bananas, and sprinkle witha little sugar mixed with cinnamon; repeat the layers of buttered crumbs and bananas, until the crumbs are used, having the last layer of crumbs. Add the juice of a lemon or four tablespoons of boiling water; cover and let bake twenty-five minutes, then remove the cover to brown the crumbs. This makes a delicious dessert served hot with cream and sugar, or a hard sauce.
BANANAS BROILED WITH PORK OR LAMB CHOPS
Remove the skin of firm bananas and cut in thin slices. Broil the chops and when about three-fourths cooked set one or two pieces of banana above each chop and finish cooking, turning each piece of banana once. Remove chop and banana together to a hot serving dish.
BANANA PORRIDGE
Cut ripe bananas into small pieces, mash them with a fork,then gently boil in just enough water to cover. Serve with hot milk. A very small quantity of sugar may be added, if required.
BANANA SOUFFLE
Remove the skin and chop five firm bananas very fine. Into a pint of whipped cream stir five well-beaten eggs, then stir in quickly the banana pulp. Turn into a souffle dish, bake in a quick oven until brown and light, and serve immediately with sugar and cream.
BANANA PIE
3 ripe BANANAS
3/4 cup sugar
1 tablespoon butter
2 eggs
1/8 teaspoon salt
1/3 cup flour
3/4 cup boiling water
1/4 teaspoon vanilla
6 tablespoons sugar
Pastry
Line a medium-sized pie plate with pastry having a fluted edge and bake at 500 degrees F. for twelve minutes. Meanwhile cream together the three-fourths cupful of sugar and the butter, add the egg-yolks beaten slightly, the flour and boiling water and cook in the top of a double-boiler, stirring constantly, until thickened. Cool and add the vanilla. Remove the skin and slice the bananas and place a layer of them in the bottom of the baked pastry shell. Spread with a layer of the cream filling, lay on another of the bananas, and top with cream filling. Make a meringue from the two egg-whites and six tablespoons of sugar, arrange on the top of the pie, and bake at 300 degrees F. for fifteen minutes, or until a delicate brown.
16-page booklet.
