FOUR OF A KIND IN ONE

NZ Truth, Issue 1108, 24 February 1927, Page 15

FOUR OF A KIND IN ONE

Fruit, Vegetable, Savoury and Sweet

For all kinds of sweet dishes, besides salads, puddings, and tarts, bananas have a value quite their own, but it is not t - generally known that they may also be used m the making of savories with equally good results.- V

BY themselves they are somewhat insipid, and therefore require well flavoring, and for the purpose of savories nothing is better than some sharp-tasting cheese, sauce, and a little cayenne w,ill improve matters. They will also serve as a vegetable, for, grilled m their skins for 8 to 10 minutes, they are delicious with bacon.. 'They are also tasty, when boiled m their skins for five minutes, but unless they are to be served with some highly-flavored meat such as hare or other game, this form of cooking is not likely to appeal to many. With some sharp-tasting fruit, however, they are well worth a trial. Here are a few ways of turning the banana into appetising dishes. BANANA SAVORY.— Three small rashers of bacon, two bananas, cayenne, one lerhon, four squares of fried bread or hot buttered toast. The bananas are cut m half lengthways, and then across, and put m a saucer with a sprinkling of cayenne and the juice of a lemon. The rind Is cut off the bacon and a piece of banana is rolled up m each rasher and put on a skewer. These are grilled for Aye or six minutes, and when the bacon Is cooked they are dished up, two on each piece of toast, with the rest of the lemon poured over, and' a little parsley to garnish. BANANA PUDDING.— ;Six ounces flaky pastry, .8 bananas, 2 tablespoons apricot jam, 2ozs. butter, 3ozs. sugar, 2ozs. cake crumbs, loz. desiccated cocoanut, 1 large egg, juice and rind of a lemon. The pastry is rolled out into a strip and used to line the sides of a pie- dish. The edges are decorated and the pastry is baked m a hot oven. When done the bananas are mashed, mixed with jam, and put into the dish. The butter and sugar 'are creamed till soft and mixed with the yolk of the egg, lemorr juice, and grated rind, cocoanut and cake crumbs. The write of the egg is stiffly beaten and added to the mixture, which is spread over the fruit. The pudding is baked ior about 20 minutes and will be found most delicious.

CURRIED BANANAS.— Four bananas, 1 bunch young carrots, 1 onion; half an apple, loz. butter, %oz. curry powder, %oz. flour, juice of lemon, % pint stock, salt to taste, boiled rice. The onion and apple are chopped and the carrots scraped and left whole if they are really 5ma11. ... The 'vegetables are cooked slowly m the butter for. five or six minutes and then, put on a plate. The flour, curry powder^ and' lemon juice are stirred m, and the' stock is added gradually and. brought to the boil. The vegetables, are. put into the sauce and simmered till the carrots are tender. The bananas are cut m quarters and added five "minutes "before dishing up. The curry is made as hot as possible and. served m a border of boiled rice. . ' ...