254 FRUIT RECIPES 



BANANA FRITTERS (Crushed) OR PANCAKES 

 Crush pulp of six bananas and to this add the beaten yolks 

 of two eggs, a little salt, a tablespoon each of butter and 

 sugar, one and a half cups of flour, and small teaspoon of 

 baking-powder. Add beaten whites of eggs last and drop 

 from spoon into frying kettle. Serve as above. For 

 pancakes make a thinner batter, putting fruit through 

 sieve and cook as for the regular pancake. 



BANANA PIE 



Mash or grate a banana, add yolks oi three eggs, two 

 tablespoons of sugar and three-fourths pint of milk in 

 which has been dissolved a tablespoon of cornstarch. Let 

 cook in double-boiler till thick, then place in a pastry- 

 shell just baked. Spread over the top a meringue made 

 with the whites of the eggs and half-cup of sugar; set in 

 the oven and let brown before serving. 



BANANA CUP CAKE 



One cup of sugar, three of flour, one and a fourth cups 

 of banana pulp, and two teaspoons of baking-powder. 

 Grate orange or lemon peel over the top and bake. 



BANANA AND NUT LOAF (For Tea Cake or Pudding) 



To one cup crushed banana pulp add one cup each of 

 chopped nuts, grated cocoanut, oatflakes and cracker 

 or breadcrumbs, and one-half cup sugar. Into this sprinkle 

 two teaspbonseachof butter and baking-powder, one of salt, 

 and sufficient flour to bind together in thick batter. Bake 

 in moderate oven forty-five minutes. 



BANANA LAYER CAKE 



Any simple cake batter may be used for the body of the 

 cake (see Introductory Recipes). The filling may be 

 made in any of these ways: 



