BANANAS

93. BANANAS are a tropical fruit that have become very popular with the people in the North. As they are usually picked and shipped green and then ripened by a process of heating when they are ready to be put on the market, it is possible to obtain them in a very good condition. It should be remembered, however, that they are not ripe enough to eat until all the green color has left the skin. The stem of the bunch may be green, but the bananas themselves should be perfectly yellow. Black spots, which are sometimes found on the skins, indicate overripeness or bruises. When the spots come from overripeness, however, they do not injure the quality of the fruit, unless there are a great many of them; in fact, many persons consider that bananas are better when the skins are black than at any other time.

94. Just under the skin of the banana is some pithy material that clings to the outside of the fruit and that has a pungent, disagreeable taste. This objectionable taste may be done away with by scraping the surface of the banana slightly, as shown in Fig. 14, after the skin is removed.

The strong, typical flavor that characterizes bananas is due to the volatile oil they contain. It is this oil that causes bananas to disagree with some persons. The common yellow variety has a milder flavor than red bananas and certain other kinds and, consequently, is more popular. If the oil of bananas does not prove irritating, much use should be made of this fruit, because its food value is high, being about double that of apples and oranges.

95. Bananas are eaten raw more often than in any other way, but many persons find cooked bananas very agreeable. Then, too, it is sometimes claimed that cooked bananas are more digestible than raw ones because of the starch that bananas contain. However, this argument may be discounted, for a well-ripened banana contains such a small quantity of starch that no consideration need be given to it.

96. BAKED BANANAS.--If bananas are to be cooked, they can be made very appetizing by baking them with a sirup made of vinegar, sugar, and butter. When prepared in this way, they should be cut in two lengthwise, and then baked in a shallow pan, as Fig. 15 shows.

BAKED BANANAS

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Sufficient to Serve Six

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Remove the skins from the bananas, scrape the surface as in Fig. 14, and cut them in half lengthwise. Arrange the halves in a shallow pan. Melt the butter and mix it with the sugar and the vinegar. Pour a spoonful of the mixture over each banana and then set the pan in the oven. Bake in a slow oven for about 20 minutes, basting frequently with the remainder of the sirup during the baking. Remove from the oven and serve hot.

97. Banana Fritters.--Delicious fritters can be made with bananas as a foundation. The accompanying recipe, if carefully followed, will result in a dish that will be appetizing, especially to those who are fond of this fruit.

BANANA FRITTERS

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Sufficient to Serve Six

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Remove the skins from the bananas, scrape them, and cut them once lengthwise and once crosswise. Sprinkle the pieces with the lemon juice. Make a batter by mixing and sifting the flour, sugar, and salt. Stir in the milk gradually, and add the yolk of the beaten egg and the melted butter. Lastly, fold in the beaten egg white. Sprinkle the bananas with powdered sugar, dip them into the batter, and fry in deep fat until brown. Sprinkle again with powdered sugar and serve.