HOW TO SELECT AND RIPEN BANANAS
Care should be exercised to select the largest variety—only those that have attained their full growth on the parent tree. If bananas cannot be procured "dead ripe" from the dealer, they should be purchased, if possible, by the bunch, or a few of the lower "hands" can be purchased and left on the stalk. They should be kept in the open air (that is, uncovered), in an even, warm temperature, and the end of the stalk covered with a clean white cloth, or immersed in water, kept fresh by changing daily. In this way the banana will mature, ripen slowly, and be almost as delicious as if obtained ripe from its native tree.
Bananas should not be eaten until they are "dead ripe"—black spotted. In this state, the carbohydrates which they contain are as readily digestible as fresh milk.
BAKED BANANAS
Peel large ripe bananas; bake in an open pan in a very hot oven from ten to fifteen minutes, or until slightly brown.
Baked bananas make a delicious dessert served with either of the following:
a Cream
b Nut Butter
c Dairy Butter
d Both dairy butter and a sauce made by
gradually diluting nut butter with a
little water, until a smooth paste is
formed
Bananas need much mastication, not for the purpose of reduction, but for the purpose of insalivation.