Eat Bananas—and Grow Wiser

Radio Record, Volume VII, Issue 14, 13 October 1933, Page 47

Eat Bananas—and Grow Wiser

By

Kuki

‘HE banana as we all know is a delicious fruit, but it must be fully ripe before it is, eaten and all suggestion of green at the tips should have disappeared. The skin should be a deep yellow slightly speckled with brown, For cooking purposes the green part may be used with safety. "Musa Sapientum"’ (the botanical name for the common type of banana) is the fruit of the wise men. It is-said that, long ago, the ancient sages of India. rested in the shade of the banana tree and partook of the fruit as r> freshment, -It has long been known, therefore, that the banana is a good food, and now scientists tell us why it is valu‘able, not only for adults but especially for children. This fruit is primarily a fuel food, being high, in carbohydrates ‘It also contains an appreciable amount of the éssential minerals and is rich in vitamins A, B and C, Thé, banana is sealéd by nature in a ‘packet of its own which keeps it free from dirt and insects and is one of the most convenient fruits that come to us for it requires almost no prepdration before it is ready for the table. Here are a few banana recipes that may please you. Fruit Bran Souffle. YAKE 1} cups sugar, grated rind anid juice of 1 orange, } cup flour, % cup bran, 4 teaspoon salt, 2 cups milk, } cup butter (melted), 4 egg yolks well beaten, 4 well-beaten egg whites, grated rind and juice of 1 lemon, 2 bananas, Combine dry ingredients, add milk, egg yolks, fruit juices and rinds, and butter. Fold the beaten egg whites into the mixture. Slice bananas into buttered casserole and pour souffle over.’ Place casserole in pan of hot water for haking. Banana Creams. [SGREDIENTS: One cup grourd rice, 1 cup flour, essence vanilla, 4cup sugar, 40z.. butter, 1 egg, 1 teaspoon baking powder. Beat butter and sugar to a cream, add beaten egg and essence. then the’ sifted flour and baking powder. Put through biscuit forcer, using the ribbon mould (a little milk can be added: if the mixture is too stiff). Cut -into 3in, lengths and bend to resemble a banana. Bake } hour. When col‘, put two together with icing-a gocd icing being made by mixing 2 tablespoons icing sugar, 1 tablespoon butter, and a. little vanilla essence.

Banana and Nut Salad. AKE 4 bananas, remove skins and cut in slices about Hin. thick. Remove the skins, pith and seeds from 2 oranges, and cut up into small pieces. Wash ‘and shred a lettuce and arrange it in the bottom of a salad bowl, put in the oranges and bananas, pour over salad dressing and strew the top thickly with chopped uuts. Banana Trifle. prace some vanilla biscuits in glass ‘dish, ‘Then cover with sliced bananas over which pour the juice of J lemon and 1 orange. Make a custard

of $-pint milk, 1 teaspoon cornflour, 7 egg. Pour while hot over the fruit. When cool sprinkle over with slightly browned cocoanut, If your family tires of bananas, here are some other tested recipes. Cheese Souffle. This is' a special-occasion dish, and must be served immediately it is cooked. It will require one tablespoonful of butter, one tablespoonful of flour, 4 cupful of milk, one egg, + teaspoonful of salt, 4 cupful of grated cheese, and a tiny bit of cayenne pepper. Make a white sauce with the batter, flour, milk-and seasoning; remove from the fire, and while the mixture is still hot add the cheese and the yolk of egg, well beaten. Beat the while of egg stiff and fold it in. ° Turn into a buttered mould, cook a moderate oven until firm. Marrow Custard. Stew a vegetable marrow until tender. Rub it through a sieve, add sugar, butter and cinnamon, or lemon and ginger, the yolk of an egg and a teaspoon o£ lemon juice. This makes a nic

filling for an open tart or flan. When filled cover the tart or flan with beaten white of an egg and a little sugar and brown in the oven a few minutes. This filling without the white of egss makes an excellent lemon-cheese substitute, but will not keep more thin two weeks. Pineapple Sponge. 1 tin of pineapple grated, 1 cup of sugar, 4 packet of gelatine, 1% cups water, the whites of four eggs. Soak the gelatine for two hours in 3 cup of water. Put the pineapple and juice’ in a saucepan with sugar and the rest of the water, and simmer for ten minutes. ‘Add the gelatine. When cold add the whites of eggs and beat well, then put in a mould. Serve with whipped cream or custard. If cream iy scarce, beat a banana with the- white of an egg and serve with that as substitute. . Wholemeal Cocoanut Cakes. [NGREDIENTS : Six ounces wholemeal flour, 6oz butter, 202 desiccated cocoanut, 30z castor sugar, two.eggs, one teaspoon baking powder,: a little milk. Cream. butter and sugar, add egg well beaten, then flour, baking powder, cocoanut, and. milk. Put in paper cases or patty pans and ‘bake in moderate oven, : ; Savoury Casserole. | ON BE pound stewing steak, two carrots, two onions, four shallots, ‘ten new potatoes, four mushrooms, six sticks macaroni, one and a half ounces butter, one pound peas, one glass claret, parsley, bay-leaf; clove, mixed herbs, garlic, peppercorns, ‘ Have the steak eut half an inch thick, wash, dry, and.trim it, removing all fat. Heat the butter in a deep casserole, put in the steak (cut into pieces about one and a half inches long and an inch wide), add the quartered onions and shallots, and stir over gentle heat until all are rich brown in colour. Pour in sufficient cold water to cover meat, bring to boiling point, ‘add the carrots cut into thin ‘rounds, and a very’ small quantity of garlic. Season with salt to taste, add a clove, a pinch of mixed herbs, the bayleaf, eight peppercorns, and some grated nutmeg. Put two thickenesses of grease-proof paper over the contents of the casserole cover, and cook very gently for one and a half hours. Add the new potatoes, the peéled and sliced mushrooms, the macaroni broken into inch-long pieces. Continue cooking very gently for another hour. ! oe Before serving, strain off the stock, put it into a pan, add’a glass of claret ‘and thicken slightly with cornflour. Pour back into the casserole, add the cooked peas, re-heat, and serve sprinkled with chopped parsley.