BANANAS. 53 



Banana Fritters, No. 2.— Bear together three eggs, 

 stir in two cupfuls of milk and thicken with one pint of 

 flour. Stir in two heaping teaspoonfuls of baking-powder 

 and two thinly sliced bananas. Fry at once. 



Banana Fritters, No. 3.— (Miss Parloa.) Pare and out 

 six bananas in slices aboat half an inch thick; put these in 

 a bowl and sprinkle over them two tablespoonf uls of Sugar 

 and the j aice of half an orange. Let this stand an hour or 

 more. Beat two eggs light and add to them half a cupful 

 of milk; pour this mixture gradually on one cupful of flour 

 and beat very smooth. Now add one tablespoonf ul of olive 

 oil or molted butter and half a teaspoouf ul of salt. ' Drop a 

 few pieces of the banana in this; when each piece has been 

 perfectly mashed with the butter, drop them, one by one, 

 into boiling fat and cook until a delicate brown ; it will not 

 take more than two minutes. Takf from the fat and drain on 

 brown paper. Sprinkle sugar over them and serve imme- 

 diately. Tlie fat must be hot enough to float the fritters 

 and about as hot as for frying doughnuts. 



Baked Bananas.— Peel bananas and split lengthwise 

 in halves, and place them, flat side down in a large baking 

 dish. Sprinkle thickly with sugar a trifle of salt and cin- 

 namon and dot with small pieces of butter. Pour half a 

 tea-cup of water into the pan, being careful notto pour it 

 on the fruit, and brown in a hot oven. 



Banana Pudding.— Line a glass dish with thin slices 

 of plain cake and cover them with thin slices of banana. 

 Have a second layer of cake and banana then pour over them 

 a very thin boiled custard. Serve with whipped cream piled 

 on. the top. 



Banana Blnnc Mange.— Into a quart of boiling milk 

 stir four tablespoonfuls of corn-starch wet with a little milk 

 and a quarter of a cupful of sugar. When it thickens set 

 asido to cool. When cold stir in a scant teaspoonful of 

 vanilla and two or three thinly sliced bananas. 



Banana Short-Cake.— Cream one-half cup butter and 



