HOME MAKERS' CORNER

White Ribbon, Volume 20, Issue 9, 1 October 1948, Page 8

HOME MAKERS' CORNER

BY LYNETTE

BANANAS Answering a knock at tlie door some weeks ago, I found ; carrier there resting a \ery large l> *x on tus knee. “Where shall 1 put your case of bananas?” he asked. “Case of bananas!" 1 echoed. l hat is not for us.” We stood in the dusk and argued the point, and it was only when I had seen lor myself the address on the case that I agreed that it must be ours, and only when he suggested that he take them down the street and sell them, that I came out of my daze sufficiently to tell him to put them in the washhouse. My former B.C. Leader, now’ in Fiji, had sent them, and what a thrill they were! For a few’ days we could.do no more than go out occasionally and gloat over their green curves, then I spring-cleaned and re-arrarged the cupboard under the stairs, setting dozens of bananas out on the shelves to ripen in the dark. Dozers more I bestowed on various delighted neighbours, and still more dozens were sold at a social in aid of our Sunday School alterations.

As they have come to ripeness, we have had banana cakes, banana puddings banana salads, banana ice cream, and just bananas! 1 have even preserved half-a-dozen bottles to use for fruit salads later on. They are very easily done, and if you can get bananas now in the shops, it may pay to do a few jars. Do not use a steel knife to peel or cut the fruit, but use a silver knife of some sort (even a butter knife will do) as the

steel will blacken them. When peeled, further prevent darkening by placing them in a bowl of water »o which lemon juice or salt has been added. Took the fruit either whole or sliced, by your usual method, using a light syrup of one cup of sugar to three cups of water. Not everyone has a “Fairy Godmother” in Fiji to send them bananas that they can use for cooking, but the dried ones are an excellent substitute. To most people they seem too solid to eat raw, but they make a universal appeal when added to cakes, puddings, etc. If a recipe calls for banana pulp, cut them up and soak overnight, but otherwise just cut and soak them for half-an-hour in boiling water. Here are some recipes using dried bananas: Banana Cookie*: 2oz. dripping, 1 egg, 2 cups flour, 1 teaspoon nutmeg, 1 teaspoon cinnamon, 4 packet (fib.) bananas cut and soaked in 1 cup boiling water for 4 hour. 1 cup sugar, 14 cups rolled oats, 4 teaspoon salt, 1 teaspoon ginger, 3 teaspoons baking powder. Cream the dripping and sugar, add the beaten egg, rolled oats and sift in the other dry ingredients. Lastly add the bananas with the water they have soaked in. If necessary a little

milk may be added. Bake in a moderate oven (325 deg. F.). Banana Chiffon Pie: Bake a pie shell of short pastry either in an enamel plate or a sponge cake tin, and when cool add the following filling: 1 packet (ilb.) bananas soaked oxernight in 4 cup boiling water, #4 cup sugar, pinch salt, 3 eggs separated, 4 cup cold water, grated rind and juice of half a lemon, grate 1 rind of 1 and juice of ’ 2 oranges, 1 tablespoon gelatine. Mash the bananas and mix in the top of a double boiler with the rinds, juices salt, sugar and egg yolks. Cook till thick Soak the gelatine 5 minute" in cold water and dissolve in the hot custard. When cool, add the beaten whites and pour into the pie shell to set. Banana Fritters: 1 cup flour, 2 tablespoons sugar, 1 egg, If teaspoons baking powder, 4 teaspoon salt, 4 packet bananas (fib.) soaked in 4 cup boiling W’ater. Sift dry ingredien-s, add beaten -»gg and bananas and water. A little mi k may be added if necessary. Fry in deep, hot fat until golden br jw i. Drain on brown paper and sprinkle with icing sugar.