APPENDIX 



RECIPES FOR COOKING BANANAS 



To COOK BANANAS 



TAKE thoroughly ripe, juicy bananas, the riper the better, 

 large ones preferred. 



Provide two or three to each person. Cut off the ends, peel 

 them and split them lengthways and remove the strings. 

 Have ready a clean frying-pan, into which place a lump of 

 the best fresh butter the size of a large walnut. When the 

 butter is melted put in the fruit, flat side up, cover close 

 with a plate which fits the frying-pan. Cook over a very 

 slow fire, and prevent them sticking to the pan by carefully 

 passing a knife under each, so as not to break them if 

 possible. 



Add a little more butter from time to time, to prevent 

 burning. When quite soft, remove the plate and fry to a 

 golden brown. 



Time, 30 to 40 minutes to cook them properly. 



Be sure not to put water on them. 



Bananas thus cooked, besides being very economical, 

 possess all the essential elements which constitute a most 

 nourishing, hygienic food, especially as a breakfast dish 

 for children, when eaten with bread. 



BAKED BANANAS 



Select large and not over-ripe bananas for this dish. 

 Strip off about a third of the skin lengthways, and loosen 

 the remainder of skin from the fruit by means of a teaspoon. 



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