252 FRUIT RECIPES 



bananas lies. These leaves, the lining of which is of a 

 deep, delicate maroon, and the outside of dusty, silvery- 

 gray richness, rise slowly up and back as the little bananas 

 grow, protecting them from too great degree of sun or 

 dampness, finally curling and withering as the stem lengthens 

 and the bananas, filling out gradually, need no longer their 

 care. 



RECIPES 



ICED BANANA SOUP 



Mash four bananas; pass them through a sieve ; measure, 

 then add twice this quantity of cold milk, sugar to taste, 

 a pinch of salt, and the grated rind of an orange. Place on 

 stove and when at boiling point add two teaspoons of corn- 

 starch. Cook five minutes; remove and cool, then place 

 on ice. Serve in bouillon bowls, adding to each a few 

 creme de menthe or maraschino cherries. 



BANANA SALAD 



Bananas may be sliced, diced or crushed, to be served 

 with fine-sliced orange, or diced apple and nuts, on the 

 tenderest lettuce. Pineapple or cherries may be added. 

 Use the cream or ZigM^itr^flavoured dressings given in 

 Introductory Recipes. 



BANANA OMELET 



Beat three eggs separately, adding whites last, with a 

 half-cup of sugar and breadcrumbs, a pinch of salt, and the 

 pulp of three bananas. Into this stir the stiff whites and 

 cook in omelet pan. 



BAKED BANANAS 



The banana may be baked whole, one side of the skin 

 being stripped back in this case, or it may be peeled and 



