53 PEUITS AND HOW TO USE THEM. 



transported so that the route from New York to the Eocky 

 Mountains is stuewti with long, thickly studded stalks of 

 this favorite fruit. "It is destined to be the fruit of the 

 future,'' said one large importer. "Only one-tenth of 

 bananas shipped perish before reaching the pmchaser, 

 a less percentage than that of any other tropical fresh 

 fruit. Then it is cheap and ea3ily handled. A lady can 

 peel the banana without removing or soiUng her gloves, a 

 fact which has an ipfluence iu its favor." 



It may be also added that housekeepers are learning 

 various ways of using the banana. As it ripens every 

 month of the year there is no day when it may not be 

 seen upon the breakfast table or used as a portion of the 

 dessert. Dming the year 1889 the consumption of the 

 banana is stated by importers to be f ullj' 33 1-3 per cent 

 or one-tLird more than that of the j-ear preceding. It is 

 chiefly brought to our ports from the Bahamas and Cuba. 



Bananas and Cream. —Peel, slice across the fruit and 

 serve with powdered sugar and cream. 



Sananas and Oranges.— Peel and slice six bananas, 

 sprinkle with sugar and witli a little orange jidee between 

 the layers, using one large or two small oranges for six ba- 

 nanas. Chill on the ice and serve with whipped cream. 



Banana Fritters, No. 1.— (Mrs. Keeler.) Beattilllight 

 the yolks of two eggs, then add two large bananas cut in 

 small pieces and beat till the mixture becomes a pulp. 

 Add a teaspoonful of sugar, two teaspoonfuls of butter, a 

 scant half cupful of milk, the whiter of the two eggs beaten 

 stiff and one and one-half cupf uls of flour with a scant tea 

 spoonful of baking powder. Beat all well Together with an 

 egg-beater. Drop from the spoon into deep hot fat and 

 fry a light brown. They should be like a puff-ball. Serve 

 ■with half cupful each of sugar, butter and cieam, creamed, 

 the two first and then the last, with vanilla. 



