1453. Banana Fritters à la Whittemore.
—Neatly peel six fine, sound, not too ripe yellow bananas, cut each one in halves, crosswise, place them on a dish. Have a well-prepared batter as for [No. 1190]; gently and carefully roll them in the batter one by one, so as to keep them in their original form. Place them in very hot fat, and fry for ten minutes. Lift them up with a skimmer, thoroughly drain. Dress them on a hot dish with a folded napkin, and serve.
1454. Banana fried à la John Claflin.
—Select six very firm, sound, red bananas; carefully peel them, cut each one into halves lengthwise, place them on a dish, one beside another, sprinkle two tablespoonfuls of flour over, gently and carefully roll them in the flour without disturbing their shapes.
Have two gills of sweet olive-oil in a sautoire on the hot range, and when very hot, with the medium of a flat spoon transfer the half bananas gently into the very hot oil, and fry them for five minutes on one side, then turn them over and fry for five minutes on the other side. Gently lift them up with a skimmer one by one, carefully dress them on a hot dish with a folded napkin, and send to the table.
1455. Fried Bananas à la Juarez.
—Have six firm, sound, not too ripe bananas; neatly peel them, and proceed to fry them in exactly the same manner as above ([No. 1454]), but using the same quantity of clarified butter instead of sweet-oil.
1456. How to Blanch Macaroni and Spaghetti.
—Have a pan on the fire with plenty of water, with two tablespoonfuls of salt; and thoroughly boiling, gently slide in three-quarters of a pound of fine Italian macaroni without breaking it. Should any stick out of the pan, gently press it down when the water boils again so as to have it as long as possible. Boil it for seventeen minutes. Remove from the fire, drain well, lightly refresh it in cold water, drain again, and then it will be ready for use whenever desired. Spaghetti is blanched the same way.