40 BULLETIN 123, U. S. DEPARTMENT OF AGRICULTURE. 



BANANAS. 



The banana is very commonly used as a vegetable, especially when 

 underripe. It may be baked or fried like the potato or yam and 

 served with meats. A satisfactory and simple way to cook bananas 

 is to remove the skin, scrape off the rough outside, cut large ones 

 in two, dip in egg and crumbs, and fry brown in deep fat. Bananas 

 are also used very commonly for making fritters to serve with meat. 



EXERCISES, LESSON VII. 



Materials needed. — Three cans of tomato or fresh tomatoes ; onion, squash, 

 green pepper, any other vegetable fruits in season ; can opener or sardine scis- 

 sors, strainer, masher, bread crumbs, butter, flour, seasoning. 



Exercises. — The water in these fleshy seed receptacles may be shown by 

 slicing and sprinkling with salt and leaving over night. Then drain, weigh, and 

 compare the result with original weight. Have canned tomato of two grades 

 with marked difference in price. Weigh each can ; weigh contents again after 

 emptying. 



Cook each grade separately 15 minutes and strain through medium wire 

 strainer, weigh refuse from each lot, and compare results. Estimate relative 

 values based on cost, quality, and quantity. 



Open another can of tomato and drain in strainer without pressing through. 

 Reserve liquid for soup, use solid portion for escalloped tomatoes. 



Use the strained tomatoes in any of the following ways : 



(1) Tomato toast. 



(2) Tomato jelly salad. 



(3) .Tomato soup. Several types of tomato soup may be made: (a) One part 

 tomato, one part water with flavor of herbs, and slight thickening with corn- 

 starch; (b) one part tomato, two parts water, and a little beef extract; (c) one 

 part tomato, two parts milk, and seasoning. 



(4) Tomato sauce. 



(5) Spanish sauce. 



The following processes are also suitable for this lesson if the materials are 

 obtainable : 



Stuffed eggplant; summer squash saute (fried) ; winter squash, hard shell, 

 steamed or baked ; pumpkin or squash pie ; stewed cucumbers on toast ; cucum- 

 ber and tomato salad ; eggs poached in tomato sauce ; stuffed peppers or 

 tomatoes. 



REVIEW QUESTIONS, LESSON VII. 



1. What have you to say regarding the association of flowers with food? 



2. Have you ever seen flowers used in a way that seemed unsuitable? 



3. Tell something of the source and preparation of capers and cloves. 



4. What product from flowers does the human race obtain through insects? 



5. Describe a fruit. 



6. Mention five so-called vegetables that are strictly fruits. 



7. Mention several members of the gourd family that have been used from 

 ancient times. 



8. Tell something about the tomato plant, its family and characteristics. 



9. Give a list of dishes where the tomato is useful. 



10. Mention any other flowers and fruits used chiefly for condimental 

 purposes. 



