THE BANANA 253 



cut in halves or quarters. The fruit should be placed in 

 a baking'pan sprinkled with cinnamon, a half-cup of sugar, 

 a pinch of salt, and tiny bits of butter. Pour into the pan 

 a half-cup of water and baste frequently while baking in a 

 quick oven. Lemon juice may be substituted for cinna- 

 mon, making it into a syrup before baking, then pouring 

 over the fruit when placed in oven. Apples may be baked 

 with the peeled bananas, with delicious results, adding a 

 dash of lemon juice. 



FRIED BANANAS 



Peel and split bananas; dip each half into well-beaten 



egg, then into fine bread crumbs just before frying in 



hot oil. 



STEWED BANANAS 



Peel six bananas which are not too ripe; cut in half 

 crosswise and place in a saucepan with three-fourths pint 

 of claret, two tablespoons of sugar, and a tablespoon of 

 lemon juice. Simmer for half an hour, then set off to cqol ; 

 place on ice and serve with whipped cream. Apples or 

 other fruit may be added. 



BANANAS WITH RICE 



Bananas stewed or baked may be served with rice 

 sweetened or plain boiled, the rice heaped in the centre 

 with a border of the fruit. 



BANANA FRITTERS (In Halves) 



Let bananas stand for an hour in a deep dish with lemon 

 juice and sugar sprinkled over them, algo the grated rind 

 of an orange if convenient. Then cut bananas in half and 

 dip each piece in batter (see Fritter Batter; Introductory 

 Recipes). When brown drain and serve with sugar (pow- 

 dered) sprinkled over them. 



