IN THE KITCHEN.

Auckland Star, Volume LIX, Issue 237, 6 October 1928, Page 4 (Supplement)

IN THE KITCHEN .

BANANA RECIPES; |f I: - . Banana Rolls. '. i"Seleofc some Bmall, fairly ripe b'aatmj! and after removing skins sprinkle fully with, castor sugar. PrepareanW short paste, roll out into strips (thinly) s rather longer and more than.double the width of the bananas. Enclose them 7 ' neatly and after moistening and clbsiig the edges, bake the rolls in a moderate - oven. - . v ''~;:;': Banana Marmalade,' ..' %•£■%% This is equally good either to eat TritK '- meat, on toast, or used as a filling a sponge sandwich. Xo eveiy";.li) medium-sized bananas allow 21b gratrolated sugar and the juice of one leidon. Peel and slice bananas, add- granulated" sugar and lemon juice. Put in eartHea- - ware bowl and leave for one hour. Turn 1, into preserving pan/and bring.genUVto the boil,, stirring constantly as as it thickens. Test dropping a little on a , plate. If it sets quickly' remove fronvthe fire' at once andpkre in jars. >. . "V \ ;:r Banana Curry. ' '.■.'*\v~?' An . unusual and delicious jmrrrVfe.' made from bananas. ]?or each ' allow two large bananas and a lap™cupful of boiled rice. The fruit' Mm not be too ripe. For six bananas melt three ounces of butter in a' frying : . paaand stir into it once ounce powder and one tablespoonful of ranfe paste. Peel and slice the bananas witi a silver, fruit knife, then add them , fo.. the mixture in the pan. Toss aboit'■ until they become slightly browned/aii flavour with cayenne and one .teaEpooa. ful.of chutney or tomato' sauce. New' add three-quarters of a pint ofviitt;: mix well together and simmer,, for. twenty minutes. This dish may , served' in a casserole, with tha acibiii.panying rice in another casserole;,'^-/ r I ' Banana Mould.- ■■.<-.-[.*e»*j

You will need I - pint milk, 2 bananas' -': I 3 yolks of egg, loz sugar, Vloa.'co&'J j flour, vanilla' flavouring/ Mix the corn- ' J flour with a little of the milk, and Soil- I the rest of the milk with'the sugar/ '■! Add it to the mixed cornflour, and boil-,. five minutes. Cool a little. Separate" yolks from whites. Beat up. yolks and add to.mUk and cornflour. Cook inuftn v' without boiling, add, flavouring'-ani/.' bananas.cut small, and pour into a'wet-" mould. . /..-'. : ' • "~ '~,£&~-; - . Banana Cake. ...■'.:}.'-'s:'.■ . Ingredients: lib self-raising fiourytot'vbutter (or 7oz best margarine), 4'Bnalli i bananas, soz fine white sugar, 3 egmi. and a few drops of essence.of almonds'' or ratafia. ; •' :■ '..'.y. :, Directions: Eub the butter well info /i the flour, peel and make a puree of the •' i\ bananas, and add them with the ;-wigjuM' '•■ ' Lastly, add the eggs (well beaten); aiiiV the flavouring, and, if necessary, a iefy:;- ■ little milk. The bananas will malted little liquid. Put into a weU-greased cake tin and bake for one hour, or nntil' ' done, in a fairly hot oven. 'I- ■°'.:-.. . ■ ■■ ~ — • . ■'■ ■ ■'•■ i'j-v; - useful- recipes. ; ""' ■Carrot Soup.' : " .. : ;1 ' To' tivo cups of the water-in' which'.'. 3 young peeled carrots, have >'een foiled add 2 ciips of milk. Heati'andtMcked. v with' 2 tablespoons flour mixed xri.th'% : little cold water, 2 tablespoons of bntteft ■'-. salt, peeper, and about 'l teaspoon-.'of- , , curry powder. Cut carrots into dice;:; and put in soup; and sprinkle with ' finely-chopped parsley. ' ".'_ .'./;■ Stuffed Steak.- . \;- : yi— Take -ljlb skirt steak, I'cup of bread'. ' crumbs,'l'small onion, pinch of,'sage,* salt; pepper, 1 tablespoon'of beef/'... dripping. Mix crumbs; minced- onion,' : seasonings and.- the beaten egg, aid' . spread on; the steak, which, should'• hi '■■" flattened and seasoned. 801 l up and tie) skewer the ends to keep stuffingv&i. :' Flour steak. Melt, drippings in- the,-', ■ baking dish, put in steak/ and tern until' '-■ it is browned on all sides, then a cup of hot water, and bake slowly. ; , • ' ' Browned' Potatoes. . . ■:. ; Select medium-sized potatoes.' Peeland boil in salted water until almost', soft, then drain, put around steak, and', brown in oven. . Add water-to dieli , . liquor if it boils away, and baste, bofe steak and' potatoes. When eteak : ;i» : - done, put on serving dish, surround wiflr' ■ the potatoes, add a little flour.and-bot"' water to dish. liquor for gravy, and tnm'- sover steak. \ ..: ■;*';- lemon Pie. • ' ' 't. ' One cup of sugar, pinch .of salt,"" , grated rind and juice of 1 lemon, 2 egg rolks, 1 teaspoon of butter, 4 enp mr. lour, 1 cup of boiling water." Mix flonri;: sugar and salt; add boiling water Btif-r ing constantly. . Cook until" thickens, then add butter, egg. ybDa;.' and lemon juice. Turn into baked pie;./ crust, and cover with a meringue of the egg whites beaten with " spoon of powdered sugar. •■" ' ' s *'T' v v-.':"■ .. • •• , ■.'fii'l , ,: