loot. 
THE RURAL NEW-YORKER 
611 
Banana Dainties. 
Like the poor, the banana we have al¬ 
ways with us. Other fruits may charm 
us for a while, but their joys are fleeting, 
and only the banana remains faithful 
throughout the year. We who have 
learned its many virtues during the less 
favored seasons will scarcely desert it 
when the fickle fruits of Summer smile 
upon us, especially when we know that 
among them all there is none more bene¬ 
ficial, combining much needed nourish¬ 
ment with those refreshing qualities that 
tempt the appetite at the very time when 
the heat has well-nigh deprived us of it. 
Other fruits may tempt where they can 
not satisfy; not so the banana, which 
does both effectively. Therefore, all hon¬ 
or to the succulent banana! For those 
who may wish a more intimate acquaint¬ 
ance with this dainty food I give below 
a number of delightful banana dishes, 
many of them new, but all of them tried 
and proven good. 
Banana Fritters—Remove the skins 
from five bananas and cut in halves 
lengthwise, then across. Lay in a shal¬ 
low dish and sprinkle with two table¬ 
spoonfuls of lemon juice and two table¬ 
spoonfuls of powdered sugar. Let stand 
an hour or so. In the meantime sift one 
teaspoonful of baking powder and one- 
quarter teaspoonful of salt with one and 
one-quarter cup of flour. Add gradually 
one cup of milk, one tablespoonful melted 
butter and two eggs beaten separately. 
Drain the bananas, dip in the batter and 
fry in hot lard. 
Stuffed Bananas—Remove one section 
from the skin of several bananas and 
scoop out the pulp; mash fine. To the 
pulp of four bananas add two-thirds of a 
cup of powdered sugar, one cup whipped 
cream and one-half tablespoonful of 
lemon juice. Mix all together and fill the 
banana skins, then replace the sections 
that were pulled back. Pack the bananas 
in a pail, surround by ice and salt and 
let stand for two hours. Serve tied 
around the center with baby ribbon. 
Baked Bananas—Strip the skin from 
one side of the bananas and arrange them 
in a baking pan. Loosen the skin and 
sprinkle over each banana a teaspoonful 
of sugar and bake 20 minutes. Serve with 
orange sauce made from the juice of three 
large oranges, one-quarter cupful of sugar 
and one teaspoonful of cornstarch, mixed 
and cooked to a thin custard. 
Banana Jelly Cake—One of the dainti¬ 
est of layer cake fillings is made with the 
pulp of two bananas which are mashed 
fine and smooth. To this add one egg 
white and beat until the mass is white 
and foamy. Have ready one and a half 
cupful of white sugar with a gill of 
water boiled until it forms a ball in 
water. Pour this over the egg and ba¬ 
nana fluff and beat briskly. Into this stir 
one tablespoonful of granulated gelatine, 
which has been dissolved in a table¬ 
spoonful of warm water, beating all the 
time. When cool and beginning to thicken 
put between layers of cake made after any 
good recipe. 
Banana Sherbet—Make a syrup with 
one pint of sugar and one quart of water; 
let it boil five minutes and set away to 
cool. Add the juice of one lemon, the 
juice and pulp of two oranges and one 
dozen ripe bananas, peeled and mashed 
smooth. Freeze until it begins to thicken, 
then add the beaten whites of two eggs. 
This is delightful to the palate, besides 
being more than usually nutritious. 
Banana Ice Cream—To one quart of ice 
cream mixture made after any reliable 
recipe, add six ripe bananas, mashed 
smooth and the cores removed. Prepare 
the bananas first and squeeze over them 
the juice of one lemon, also a, bit of salt. 
Add to cream just before it begins to set. 
Banana Snow—Another dainty Sum¬ 
mer dessert, which has the advantage of 
not necessitating a freezer, is called ba¬ 
nana snow. To make it take two large 
bananas that have lain on ice, peel them 
and mash fine with a potato masher, us : ng 
a large, deep bowl for the purpose. Over 
the banana pulo squeeze the juice of one 
lemon. Now break on this the white of 
one egg and begin to beat with a wire 
|egg whip, or if unavailable a fork will do. 
i When beginning to look white and fluffy 
add gradually a half cup of powdered 
sugar and continue beating for at least 
half an hour. Pile the snow roughly in 
a dish and when ready to serve pour over 
it a thin custard (ice cold) made of the 
egg yolk, milk and sugar and flavored 
with bitter almonds. 
Banana Cream Pie—Beat three eggs 
separately until light and fluffy, add one 
cup of sugar and the pulp of two large 
bananas, mashed and put through a colan¬ 
der. Dilute with one pint of rich milk 
and bake in a single crust with meringue. 
Banana Pudding—Cut sponge cake or 
angel food in thin slices and arrange in 
a glass dish, alternating with layers of 
sliced bananas, over which squeeze a few 
drops of lemon juice. Make a soft cus¬ 
tard, flavor as desired and when cold 
pour over the fruit and cake. Cover the 
top with whipped cream. 
Strawberry Bananas—Mash to a 
smooth pulp six large ripe bananas. 
Measure the pulp and add half the quan¬ 
tity of fresh strawberries, together with 
one tablespoonful of lemon juice, three 
tablespoonfuls of powdered sugar, one 
tablespoonful of orange juice. Beat all 
smoothly together, but do not get it too 
liquid. Fill the banana skins, which have 
been opened carefully, with this mixture 
and stand on ice. Serve as whole ba¬ 
nanas, tied with narrow ribbons of a color 
to match the table decorations. 
Banana Crisps—Peel without breaking 
as many bananas as there are peopl; to 
serve. Sprinkle with lemon juice and 
sugar and let stand. Make a rich puff 
paste as for pies and roll out very thin. 
Cut from it pieces a little longer than the 
banana and wide enough to wrap around 
it. Sprinkle with sugar, lay the bananas 
on and fold crust over to meet, pinching 
the edges to hold contents. Twist crust 
together at ends, roll in coarse sugar and 
bake slowly until the fruit is done. Serve 
with lemon sauce. 
MAUDE E. SMITH IIYMERS. 
More About Women’s Clothes.] 
In giving this list of clothing for a 
working woman, such as the ordinary 
woman requires in the State of Maine, 
I take everything at the usual price here, 
as follows: 
6 pairs stockings.$1.75 
1 pair boots . 3.00 
1 pair Oxfords . 2.00 
2 pairs rubbers . 1.25 
2 Winter union suits. 2.00 
2 Summer undervests .35 
Muslin underwear . 1.25 
2 corsets . 2.00 
Corset covers . 1.00 
Underskirts . 3.50 
1 white skirt . 1.25 
3 house dresses . 3.00 
2 hats . 6.00 
Gloves, collars, belts and handkerchiefs 4.50 
3 shirt waists . 3.00 
Material for one Summer and one Win¬ 
ter dress . 8.50 
Night dresses . 5.00 
1 Spring and 1 Winter coat.13.00 
Aprons . 2.00 
$64.35 
Were this to be purchased all at one 
time, it could be bought here for about 
$60, but at the above schedule, fully one- 
third of the cost could be saved every 
second year on the clothing that would 
be serviceable the second year, so that the 
actual average cost would be about $54 
per year of comfortable and serviceable 
apparel. mrs. lala b. allen. 
Being much interested in the former ar¬ 
ticles on this subject, I offer unasked the 
following account, it being the actual ex¬ 
pense for my own clothes for 1906. I 
see no reason why the woman of average 
judgment and abaility for dressmaking 
could not dress well, even with compar¬ 
ative elegance, certainly with comfort, on 
$65 per year. Knowing she would have 
that sum to depend upon each year would 
enable her to purchase to much better 
advantage than she could if she did not 
know how much she could use. My best 
dress is a silk of fairly good quality, of 
which material enough was bought to en¬ 
able several makings over and still be pre¬ 
sentable. I also have a black cashmere 
of good quality, a blue mixed suit, waist 
and skirt, a grey walking suit, and white 
dress, besides my house dresses. My 
Winter coat is a heavy fur over¬ 
coat suitable for the climate (Central 
New York), but having this saves the ex¬ 
pense of a Winter cloth coat. My ex¬ 
penses this year will be larger, as I need 
best shoes and gloves and Summer wrap, 
but will still fall below the $65, and I 
never am called shabby or behind the 
times in dress, neither am I ashamed of 
my apparel. 
2 suits Winter underwear. 
2 Summer vests . 
2 pairs Winter hose. 
Material for three house waists 
Material for one house skirt... 
1 Winter shirt waist . 
1 Summer shirt waist . 
2 collars . 
1 belt . 
1 yard ribbon . 
1 apron . 
Material for white dress. 
Heavy walking skirt . 
Remaking silk dress . 
Summer hat . 
Winter hat . 
Rubbers .'. 
Low shoes . 
2 pairs working shoes. 
1 pair golf gloves . 
1 set combs for hair. 
1 girdle corset .. 
2 pairs dress shields . 
Dress patterns . 
$ 2.00 
.40 
.50 
.66 
.45 
.88 
2.00 
.20 
.25 
.25 
.15 
2.00 
3.00 
3.00 
3.00 
4.00 
.60 
1.25 
4.00 
.50 
.50 
.50 
.30 
.45 
$30.84 
This, of course, represents actual money 
paid out and clothing that is worn from 
year to year. But I consider it an easy 
problem to solve at the prices for which 
material can be bought here in Central 
New York. U n. w. 
The Bookshelf. 
Essentials of Milk Hygiene, by C. O. 
Jensen, translated and amplified by Leon¬ 
ard Pearson, Pennsylvania State Veter¬ 
inarian. This book by the Danish scien¬ 
tist, translated by the equally distinguished 
American, deals with milk from the sani¬ 
tarian’s standpoint, its production and 
handling. The sale of certified milk, and 
the public demand for a product free 
from possibilities of disease or contagion, 
make the subject a most important one, 
both to the dairyman and the student. In 
the book under discussion, the chapter on 
harmful properties which milk may pos¬ 
sess will be found of absorbing interest 
to dairymen, as well as to students. It 
shows very clearly the dangers that may 
result from using the milk of an ailing 
cow, apart from other forms of infection. 
The discussion of Pasteurization and 
sterilization gives both sides of the ques¬ 
tion in a most interesting manner, while 
the handling of milk is very fully con¬ 
sidered. A most useful am' helpful book, 
calculated to give any dairyman a strong 
sense of his responsibilities. Published 
by the J. B. Lippincott Company, New 
York; 275 pages. 
The Book of Water Gardening, by 
Peter Bisset. The author of this book has 
long been known as a clever gardener, 
whose practical experience enables him 
to speak with authority. Mr. Bisset has 
originated some of the handsomest seed¬ 
ling Nymphseas now in cultivation, and 
has under his charge at the present time 
one of the largest and most complete 
water gardens to be found in the United 
States. In his book he gives the results 
of his many years’ experience, and it can 
safely be asserted that never before has 
the subject of water gardening been so 
concisely yet so fully and interestingly 
treated. It gives in full detail, all the 
practical instruction necessary to the 
selection, grouping and successful culti¬ 
vation of aquatic and other plants re¬ 
quired in the making of a water garden 
and its surroundings, and covering all 
conditions from those of the amateur with 
a few plants in tubs and half barrels to 
those of the large estate or park. The 
chapter which treats on the formation of 
ponds and basins is most instructive, also 
that concerning fish for lily ponds. The 
instructions for growing the giant lily of 
the Amazon, Victoria regia, will be found 
interesting even to those denied facilities 
for cultivating this wonderful plant. The 
book is profusely illustrated, well printed 
and handsomely bound; a most desirable 
addition to the garden library. Published 
by the A. T. De La Mare Printing & 
Publishing Company, Ltd., New York; 
price $2.50. 
Sousa’s Band 
On your porch 
You needn’t go to town to I 
hear Sousa, Pryor, or any of the 
great bands or orchestras. The j 
Victor brings them right to you I 
—in your own home—for your 
family and friends to enjoy. 
No other talking machine has | 
the clear, full, true, natural tone. 
VICTOR 
is the best. It costs no more, 
and your nearest dealer will be ! 
glad to sell the Victor on the easy , 
payment plan. 
$ioto$ioo. Ask your dealer, 
or write to us. 
Victor Talking Machine Co 
Box 56 Camden N J 
Wholesale Prices, Freight Prepaid 
We offer you, not a cheap stove, but the guaran¬ 
teed product of our own foundry, and save you the 
dealer’s profit of $5 to $20. We sell 
GOLDCOIN RANGES 
at wholesale prices, with safe delivery guaranteed, 
freight prepaid, highly polished, ready for your own 
home. Save fuel, time and labor—last a lifetime. 
Furthermore, we always guarantee to take 
back any Gold Coin Stove at our expense and 
return your money If not satisfied after 
ONE YEAR'S TRIAL 
No better stove in the world, and our offer not 
duplicated by any standard stove manufacturer. 
Illustrated Stove Book—Free 
It tells about all the stoves, prices, guarantee, 
etc. Send for this before you buy anv stove. 
THE GOLD COIN STOVE CO., 3 Oak Street. Troy. N. Y. 
(Successor to Bussey & McLeod, Established 18C0i 
Don’t Pay Two Prices 
for Stoves and Ranges 
Order direct from our Stove Fac¬ 
tory and save all dealers’ prof¬ 
its. HOOSIER Stoves and 
Ranges are the “Best in the 
World;’’ Fuel savers and easy 
bakers. Sold on 30 days’ free 
trial. We pay the freight. Guar¬ 
anteed two years. Our largo illus- 
'•noo»i«r” s«.t tu„ s . ® a A a %,Sl ve , 8 Ascriptions, 
prices, etc. Write for our catalog. 
HOOSIER STOVE CO., Factory, 159 State Street, Marion, Ind. 
CORNED BEEF 
We use only FRESH BEEF, and then nothing 
but the plates. WE GUARANTEE THE 
QUALITY. Everybody orders again, as tlie 
CORNED BEEF is as we represent. Write for 
prices—will answer promptly. 
GEO. NYE & COMPANY 
Springfield, Mass. 
GREATER EARNINGS 
with less risk and less trouble. Our fourteen 
years’ record, certified to by patrons in every 
State, gives ample assurance that small savings 
entrusted to us arc better invested and earn 
more than when locally employed. 
5 % 
A 
YEAR 
reckoned from day of receipt to 
day of withdrawal. 
Under New York Hanking Dept. 
Supervision. 
Assets $1,750,000 
Let us" send you complete 
information. 
INDUSTRIAL SAVINGS AND LOAN CO. 
5 Times illdg., II road nay & 4 2d Street, New York City 
Simpson-Eddystone Prints 
These are questions to ask in mak¬ 
ing a dress: Will it hold its color? 
W'll it wear well ? Will it pay for the 
time spent in making? 
Simpson-Eddystone Prints are 
standard for quality, fast color, and 
long wear. Some designs with a new 
silk finish. 
’ Ask your dealer /or 
Sintpson-Eddy stone Prints 
Three genera ons of Simpsons 
have made olmpson Prints. 
EDdystonE 
PRINTS The Eddyitone Mfg. to. (Sole M&kers) Philadelphia. 
