NOT ONLY A FRUIT

NZ Truth, Issue 1209, 31 January 1929, Page 15

NOT ONLY A FRUIT

The Many ( UsesXof A Banana

With just the -'.ordinary anidunt of 'effort' bananas may be transformed into 'several very itasty and appetizing dishes, and will serve their turn as a sweet, salad, pudding, t^rt, savory or vegetable. '."* , ,

GRILLED m their skins from 8 to IC minutes, they are delicious with bacon. Boiled^-in their skins — foi flve minutes they gd well as a vegetable m company with highly-flavorec i meats or game. As a savory they require som. sharp-tasting cheese, sauce,, and a little cayenne, and' they are well worth a trial with other fruits, particular!! - those with a sharp flavor. Here are a few ways of treating this f- ' '■'■■'...,. „ ' =T=

)• somewhat insipid but very accommoi dating fruit. '■" BANANA CHEESE TOAST.— The ■ bananas are sliced, dipped m olive oil 1/ or melted butter, laid on hot buttered / toast, and grilled for Aye minutes, j while a nice cheese sauce is being i prepared. Cheese sauce is made of i iy 2 dessertspoons flour, % teaspoon r made mustard, cayenne and salt, 2ozs. cheese. The butter is melted, the flour--3 and mustard are mixed m smoothly, and the" milk is added with the pan : oft! the fire. The sauce is stirred till it is seasoned and the grated cheese added. After boiling for three minutes it is poured over the banana toast. 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 j they are really small. 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 flve minutes before dishing up. The curry is made as hot : as possible and served m a border of foiled rice. BANANA SAVORY.— Three small rashers of bacon, two bananas, cayenne, one lemon, four squares pf 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 Tolled up m each rasher and put on a skewer. These are grilled for five or six. minutes, and when the bacon is cooked they are dished up,- two on eachy piece of toast, with the rest of the lemon poured . over, and a little parsley- to garnish. ' •DEVILLED BANANAS.— Two bananas, 2 pieces hot buttered toast, 1 teaspoon curry powder, 1 teaspoon Worcester sauce, % teaspoon made mustard, 1 teaspoon tomato ketchup, % dessertspoon -vinegar, salt and cayenne, 1 teaspoon olive oil or a little butter.' The bananas are sliced and sprinkled with cayenne and the V)live oil, and the hot buttered toast is spread with half the curry powder .and the made mustard. The bananas are laid on the. toast and grilled for about five minutes, while the rest of the curry powder is heated m a small pan, with the vinegar, ketchup, and Worcester sauce, and poured over the. bananas just bel fore serving.