II. Canned.—Drain, rinse in cold water, arrange on plates, and let stand several hours before serving. Sugar or not, as desired. Save the syrup to flavor syrup for pancakes, or to use for puddings, fritters, etc.
III. Dried.—Soak over night, cook very slowly in the water in which they were soaked, adding very little sugar. Serve with cereal, or separately.
IV. Sauce.—Cook as above, and rub the fruit through a sieve. The canned, drained, and freshened fruit may be used in the same way.
BANANAS
I. Serve in the skins with fruit-knives, one to each person.
II. Skin and scrape and serve immediately. People who cannot ordinarily eat bananas usually find them harmless when the tough, stringy pulp is scraped off.
III. Baked.—Bake without peeling, basting with hot water and melted butter occasionally. Let cool in the skins.
IV. Baked.—Skin, scrape, and bake, basting with lemon-juice and melted butter. Sprinkle with sugar if desired.
V. Au naturel.—Slice into saucers, sprinkle with lemon-juice and sugar.
VI. With Sugar and Cream.—Slice, sprinkle with powdered sugar, pour cream over, and serve at once.